Greens-vadi gravy(Bhajji-vadi/odi ambat)

When I posted the ash gourd vadi recipe yesterday, I had mentioned that it can be used in many different dishes. As few of you have already put these vadis to dry, I thought of posting this recipe which can be made with these delicious pieces. I made this after a long time and I simply loved the taste.

Traditionally red amaranth leaves(tamdi bhajji) or malabar spinach(vali bhajji) or spinach can be used for this dish. Actually the malabar spinach or normal spinach gravy(bhajji ambat) is made with either onion or garlic seasoning. But during those fasting days when people don’t eat onion/garlic or those who never eat these two, make the gravy with these vadi seasoning. I must say, these vadis take this simple gravy to a whole new level. The gravy gets its amazing aroma which is to die for.

Ingredients:
1/2 cup toor dal
1/2 cup frozen/fresh coconut
4 red chilies
1/4 tea spn tamarind extract or 1-2 pieces of tamarind
8-10 ash gourd vadis
3/4 cup chopped red amaranth leaves(tamdi bhajji) or malabar spinach(vali bhajji) or spinach
1/2 tea spn mustard seeds
Oil
A pinch turmeric
Salt

Method:
Cook dal, greens with turmeric in pressure cooker.
Grind coconut, chilies and tamarind to a smooth paste.
Heat a little oil and add mustard seeds. When they start popping, add the vadis and fry till they turn brownish.

Pour in the coconut paste, cooked dal-greens and salt. Cook for 5-6mins till done.
Serve hot with rice.

Serves : 2-3
Preparation time : 20mins

11 thoughts on “Greens-vadi gravy(Bhajji-vadi/odi ambat)”

  1. I pur amarnath leaves last weekend, had you posted this last evening, i would have made this for lunch today as we all fast on Tuesdays.Anyway i will make this tommorrow. I do not have kuvale odi, but definately will make with the other huge batch of existing odis.Thanks for sharing, i never knew we could add any greens to this kind of gravy.

  2. Hi Shilpa..this recipe is new to me..had read that vodis r used in randayi..but 1st time seen a recipe …as you rightly mentioned my vodi is drying..and balance kuvale wt vali dentu merged into ambat yest! Though you hv posted pic..can u pls tell how much of oil is need for phanna..just want to know so that vodis wont remain kaccha..or raw.tks in advance!

    Shilpa: Purnima, about 2 tea spns of oil is enough. Make sure to fry them on a medium or low heat, so that they get fried evenly. In case, you can’t get them to fry evenly its okay, they anyway get cooked in gravy. But take care they don’t get burnt.

  3. Hi Shilpa,

    This recipe was a sheer delight. One of my autn is an expert in making Kuvale Odi and whenever we recv a packet of it, I always pester mum for preparing the Ambat!

    Request you to post some recipes which are prepared in Konkani communities during Monsoon season (Pavsaadi). My mum recently made Taikiley Tambudi which is a like a cold soup which can be mixed with rice and eaten and is certainly a gourmet’s delight.

    Thanks,
    Ashwini.


    Shilpa: Please refer ankre tambli, which is a typical pavsaadi dish. Along with this, pathrode is also made. I will post more as I come across.

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