Method

• Prepare the Leaves

  • Pluck the Ambadi leaves, wash them thoroughly, and chop roughly.

  • Heat water in a pan, add the chopped leaves, and cook for 5-10 minutes to reduce bitterness.

  • Remove the leaves, press, and drain excess water.

• Pressure Cooking the Ingredients

  • In a pressure cooker, add the cooked Ambadi leaves.

  • Mix in turmeric, red chili, coriander seeds, and cumin seeds powder.

  • Add washed rice, soaked toor dal, and sunflower seeds.

  • Add 2-3 tbsp water, mix well, and pressure cook for 3 whistles.

• Tempering & Final Cooking

  • Heat an iron kadai over medium heat and add vegetable oil.

  • Once hot, add crushed garlic and sauté until golden brown and crisp.

  • Remove some garlic and oil for garnish.

  • Add chopped onions, sauté until translucent, then add the cooked bhaji mixture.

  • Mix in jaggery and combine well.

• Serving

  • Garnish with chopped onions, fried garlic, and oil.

  • Serve hot with Jowar roti or Bhakri for an authentic Maharashtrian dish experience

Recipe Notes:

• Reduce bitterness – Boiling and draining the leaves helps mellow the natural tanginess. 
• Enhance flavors – Use an iron kadai for authentic earthy notes. 
• Pairing – Best enjoyed with Jowar roti, rice, or gluten-free flatbreads. 
• Storage – Can be refrigerated for up to 2 days in an airtight container. 
• Variation – Add cooked lentils for a protein-packed allergen-free meal

Enjoy this authentic vegan Indian recipe, full of traditional flavors and free from common allergens