- 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
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
1 Masala Velchi (Black Cardamom)
2 Dry Red Chillies
1 teaspoon Haldi & Salt to taste
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.
Chop both greens coarsely. Peel stems and chop those
Wash, drain, place in container of pressure cooker
Place channa dal and peanuts in another container of
Add 1/2 cup water to each container. Pressurecook for
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
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,
Add remaining water, stir well. Bring to a boil. Add
Stir continuously till boil resumes. Lower and simmer
for 5-7 minutes.
The consistency should be like that of kadhi (refer
Serve hot with masala 13. bhath or bhakri.