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 bay leaf.
• 2 cardamoms.
• 1 stalk curry leaves.
• 1/4 tsp - cinnamon-clove powder.
• 1/2 tsp - garam masala.
• 2 tsp - black maharashtrian masala.
• 2 tsp - lemon juice.
• 1 tsp - sugar salt to taste.
• 2 tbsp - gram flour.
• 5 cups - water.
• 2 tbsp - oil.

How to Make Pathal Bhaji

• Chop both greens coarsely. Peel stems and chop them 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. Pressure-cook for 4 whistles.
• Cool, remove and blend the boiled greens in a mixie or with hand beater.
• Add gram flour to 1/2 cup water, make a smooth paste keep aside.
• Heat oil, add cumin seeds, bay leaf, cardamoms, curry leaves and clove-cinnamon powder.
• Stir for a minute, add boiled peanut and dal with the water.
• Bring to a boil. Add blended greens, masalas, salt, sugar and lemon.
• Add remaining water, stir well. Bring to a boil. Add gram flour paste.
• Stir continuously till boil resumes. Lower and simmer for 5-7 mins.
• The consistency should be like that of kadhi.
• Serve hot with masala bhath or bhakri.