Ingredients:

• 10 patra leaves with stems.
• 1 small bunch ambat bhaji (sour greens).
• 3 green chillies.
• 1 tbsp – peanuts.
• 1 tbsp- Channa dal.
• 1/2 tsp – cumin seeds.
• 1 bay leaf.
• 2 cardamoms.
• 1 stalk curry leaves.
• 1/4 tsp – cinnamon-clove powder.
• 1/2 tsp – garam masala.
• 2 tsp – black maharashtrian masala.
• 2 tsp – Lemon juice.
• 1 tsp – Sugar salt to taste.
• 2 tbsp – gram flour.
• 5 cups – water.
• 2 tbsp – oil.

Method:

1. Chop both greens coarsely. Peel stems and chop them too.
2. Wash, drain, place in container of pressure cooker with chillies.
3. Place channa dal and peanuts in another container of the cooker.
4. Add 1/2 cup water to each container. Pressure-cook for 4 whistles.
5. Cool, remove and blend the boiled greens in a mixie or with hand beater.
6. Add gram flour to 1/2 cup water, make a smooth paste keep aside.
7. Heat oil, add cumin seeds, bay leaf, cardamoms, curry leaves and clove-cinnamon powder.
8. Stir for a minute, add boiled peanut and dal with the water.
9. Bring to a boil. Add blended greens, masalas, salt, sugar and lemon.
10. Add remaining water, stir well. Bring to a boil. Add gram flour paste.
11. Stir continuously till boil resumes. Lower and simmer for 5-7 mins.
12. The consistency should be like that of kadhi.
13. Serve hot with masala bhath or bhakri.

Recipe courtesy of Sify Bawarchi