This is very much an authentic Sourashtrian sour greens gravy. Amabd in Sourashtra means sour and Bhajji means greens. Very traditional, healthy, quick and tasty. This can be done with any type of greens that will be soft enough to be mashed well. Traditionally its made with arai keerai (Amaranth leaves/ Pigweed). I made with spinach and it came out the same way. It goes amazing with ghee rice. And very comforting too. The preparation may look same like the keerai masiyal which iyer’s do but this is with the addition of tamarind to make it sour.
In Sourashtrian homes green recipes like polta bhajji, ambad bhajji and bhajji char will be made atleast once a week. These traditional dishes gets me nostalgic and reminds me of mom and grandmom’s cooking.
Ingredients
1bunch spinach leaves/ any greens
1 medium sized onion
1 medium sized tomato
1 inch tamarind piece
3 red chillies
5 garlic pods
1ts cumin seed
For tempering
½ ts mustard seed, ½ ts urad dal, ¼ ts hing, 2 red chillies
Preparation
In a pressure cooker add the chopped greens, chopped onion and tomato, red chillies, crushed garlic pods and cumin seeds with very little water.
Pressure cook for 2-3 whistles.
After the air is released, smash it coarsely with a potato smasher. Traditionally, it’s done this way. But if you find it hard to give work to the muscles of your hand put them in a blender and grind them coarsely.
Now heat oil in a pan. Once hot add mustard seeds, urad dal, red chillies and hing. Add the cooked greens and let it simmer for a while.
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