Ambadichi Bhaji and Pickle

Ambadichi Bhaji and Pickle

Let’s see how to make ambadichi bhaji and pickle today.  Both the recipes are very easy and simple to make. Lonch is my personal favorite. Both the recipes do not need lot many fancy ingredients. You can easily make it form the ingredients those are readily available in your pantry. This recipe is a gentle reminder of a time when leafy greens were medicine, cooking was a ritual, and Ambadi was not just a vegetable, but a part of everyday life.

Prepared with minimal oil and gentle seasoning, Ambadi transforms into a wholesome dish that pairs beautifully with bhakri, chapati, or steamed rice. Every bite brings back memories of simple meals, eaten slowly, where food was both medicine and love. This traditional Ambadi recipe celebrates the wisdom of our ancestors, reminding us that true health often grows quietly in our own backyard.

Recommended Recipes

1. Dal Methi – Marathi Recipe
2. Palak Mudda Bhaji – Marathi Recipe
3. Instant Green Chili Pickle – Marathi Recipe
4. Shepuchi Bhaji – Marathi Recipe
5. Healthy Methichi Gargati Bhaji – Marathi Recipe

Some Interesting facts about Ambadichi Bhaji and Pickle :-

Ambadi, lovingly remembered from village kitchens, is one of those leafy greens that carries both flavor and nourishment in every tender leaf. The aroma of Ambadi simmering with simple spices would fill the home, promising a comforting meal rooted in tradition. The slightly sour taste of Ambadi was never masked, only respected. Cooked simply with garlic, green chillies, and a touch of oil, the leaves softened into a comforting dish that felt like home on a plate.

This humble green is not just about taste; Ambadi is a powerhouse of health. Rich in iron, calcium, fiber, and essential vitamins, Ambadi leaves help improve digestion, boost immunity, and support healthy blood circulation. The natural sourness of the leaves stimulates appetite, while the high antioxidant content helps cleanse the body from within. For generations, Ambadi bhaji has been trusted as a natural way to stay energetic during hot seasons, keeping the body cool and light.

Ambadichi Bhaji and Pickle

Print Recipe

Serves: 4 People Preparation Time: 15Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.6/5

( 5 Votes )

Ingredients

Gargati Bhaji

• 1 bunch Ambadi
• 7~8 Garlic cloves
• 3~4 Green chilies
• Water as needed
• 1 tbsp Oil
• 1/2 tsp Cumin seeds
• 5~6 finely chopped Garlic cloves
• 2~3 dry Red chilies
• 1 tbsp Red chili powder
• 1 tbsp Jaggery
• Salt to taste
• 1 tbsp soaked Chana dal
• 1 tbsp soaked Peanuts
• Water as needed
• 1 tbsp Besan
• Water as needed

Ambadiche Lonche

• 1 tbsp Coriander seeds
• 1 tbsp Cumin seeds
• 4~5 dry Red chilies
• 1/4 tsp Fenugreek seeds
• 1 tbsp Oil
• Small piece of Tamarind
• 10~12 Garlic cloves
• Ambadi leaves
• 1 tbsp Oil
• 10~12 Garlic cloves
• 2 dry Red chilies
• Salt to taste

Instructions

Gargati Bhaji

Step 1: Wash ambadi leaves really good and drain all the water from it.

Step 2: Blend garlic, green chilies, ambadi leaves and water into coarse paste in mixer.

Step 3: Heat up oil in a pan and add cumin seeds.

Step 4: When cumin seeds splutter, add garlic and dry red chilies and fry well until garlic gets light golden color.

Step 5: Add the blended paste and fry it well for at least 5 minutes.

Step 6: Add red chili powder, jaggery, salt, soaked chana dal, soaked peanuts and water and mix everything well together.

Step 7: Mix besan and water to make slurry and add that slurry into the bhaji.

Step 8: Mix well and simmer the bhaji for at least 10 minutes. Ambadichi gargati bhaji is ready.

Ambadiche Lonche

Step 9: Heat up a pan on medium heat and add coriander seeds, cumin seeds and dry red chilies.

Step 10: Mix well and roast it together until nice aroma is released form it.

Step 11: When the spices are almost roasted, add fenugreek seeds and turn the gas off. Mix well and let the mixture cool down.

Step 12: Transfer the mixture into a blender jar and blend it into powder. Take the mixture out into a bowl and masala for lonche is ready.

Step 13: Heat up oil in a pan and add tamarind, cloves and mix well.

Step 14: Add ambadi leaves and cook it for just about 5 minutes.

Step 15: When ambadi is cooked well, turn the gas off and let it cool down.

Step 16: Transfer the cooked mixture into the blender jar and blend it well together into coarse paste.

Step 17: Heat up oil in a pan and add garlic.

Step 18: Fry garlic well until it gets golden color and add dry red chilies and blended masala. 

Step 19: Mix well and add the blended paste. Mix everything well together and add salt.

Step 20: Mix well and turn the gas off. Ambadiche lonche is ready.

Notes

• Store lonche in an airtight container.
• It has shelf life of about 3-4 weeks and in freeze for about 3 months.

Recipe Video

Servings

This winter special leafy vegetable in very healthy. serve the bhaji with with Bhakri (Jowar or Bajra) or steamed Rice. The pickle is incredibly versatile. Enjoy it as a side with chapati or bhakri, ghavne or dosas, idli or even varan bhat.