Recipe: Appetizing Hyderabadi Ambaade Ki Bhaaji

Recipe: Appetizing Hyderabadi Ambaade Ki Bhaaji Delicious, fresh and tasty.

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Now add rai, kalonji, methi and dry red chilies and fry till red chilies turn brown.

See great recipes for Paav bhaaji, Hyderabadi Ambaade Ki Bhaaji too!

Hindus and Muslims used to go to each others' homes for the simple yet comparatively ignored delights of today, ambade ki bhaaji and jawari ki roti." Rani even debunked some myths about the communal troubles before Hyderabad's accession to India.

You can have Hyderabadi Ambaade Ki Bhaaji using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Hyderabadi Ambaade Ki Bhaaji

1. It’s 3 of Red Sorrel bunches.

2. You need 1/2 tsp of Turmeric powder.

3. Prepare 1 tbsp of Red chilli powder.

4. You need 1 tsp of Ginger garlic paste.

5. You need 3 of Green Chillies finely chopped.

6. It’s 1 tsp of Salt.

7. You need 3 of Tomatoes finely chopped medium ones.

8. You need 3 tbsp of Oil.

This sour tasting red stemmed leafy vegetable is an Andhra specialty.

Brimming with good nutrients these leaves are good for health.

Chukke Ki Bhaaji as called in Hyderabad is nothing but Green Sorrel Leaves.

Here in this dish, it is cooked with mutton, tomatoes, and Bengal gram.

Hyderabadi Ambaade Ki Bhaaji instructions

1. Pluck all the leaves and discard the stems. Wash them thoroughly under running water. Keep them aside to drain..

2. Heat Oil in a pan. Add Ginger garlic paste and all the rest of the spices mentioned. Saute all that for a minute. Add the chopped Tomatoes to it. Cover and cook for 2 to 3 minutes until they are soft and mushy. Now add the Red Sorrel Leaves to the pan. Cover and cook on a low heat until done. It gets done within no time. Oil starts leaving the sides of the pan soon. Adjust Salt according to taste..

3. Red Sorrel Leaves are called as Ambaade Ki Bhaaji in Hyderabadi language. This is the most simplest and the easiest one to make on any given day. No Onion recipe. The addition of Tomatoes makes it more tastier. The best part is that it is done in practically no time at all. These Leaves are available in all the Indian Vegetable markets. They are tangy and add that beautiful zing to your meals. Happy Cooking Everyone!.

Though Bengal Gram is optional, it can be added to enhance the flavour.

It can also be cooked without it.

There will not be any difference in it's taste.

Now digging into today's post…it's a simple dal in combination with sour tasting red sorrel leaves.

Being from Andhra, my taste buds just ooze out saliva by seeing the red sorrel leaves….it is popularly called as Gongura in Telugu and Ambadae Ki Bhaji in Hindi.