Pathal Bhaji

Recipes >> Indian Recipes >> Pathal Bhaji

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 bayleaf
  • 2 cardamoms
  • 1 stalk curry leaves
  • 1/4 tsp. cinnamon-clove powder
  • 1/2 tsp. garam masala
  • 2 tsp. black maharashtrian masala (refer reipe below)
  • 2 tsp. lemon juice
  • 1 tsp. sugar
  • salt to taste
  • 2 tbsp. gramflour
  • 5 cups water
  • 2 tbsp. oil
   

Maharastiran Black Masala

Ingredients: 1/4 Kg Coriander seeds 1 cup Dry Coconut 200 gm White Sesame seeds 200 gm Black Sesame seeds 50 gms Shahjeera 50 gms Cumin seeds 1 teaspoon Asafoetida (hing) 1 stick of Cinnamon 2-3 Cloves 1 Masala Velchi (Black Cardamom) 2 Dry Red Chillies 1 teaspoon Haldi & Salt to taste Method Roast all the ingredients except coconut & coriander seeds with a little amount of oil. Roast coconut & coriander seeds separately without oil. Now grind all these items together with a teaspoon of raw (unroasted) cumin seeds & salt to taste. Let it cool & store in an airtight container. You can as well buy this product ready-made from the market. It is also called as Goda Masala.

Procedure

Chop both greens coarsely. Peel stems and chop those too.

Wash, drain, place in container of pressure cooker with chillies.

Place channa dal and peanuts in another container of the cooker.

Add 1/2 cup water to each container. Pressurecook for 4 whistles.

Cool, remove and blend the boiled greens in a mixie or with hand beater.

Add gramflour to 1/2 cup water, make a smooth paste keep aside.

Heat oil, add cumin seeds, bayleaf, cardamoms, curry leaves and clove-cinnamon powder.

Stir a minute and add boiled peanut and dal whole, with the water.

Bring to a boil, add blended greens, masalas, salt, sugar, lemon.

Add remaining water, stir well. Bring to a boil. Add gramflour paste.

Stir continuously till boil resumes. Lower and simmer for 5-7 minutes.

The consistency should be like that of kadhi (refer khichidis).

Serve hot with masala 13. bhath or bhakri.