We begin to prepare Vali Bhaji’s Ambat recipe by heating a non -stick pan and brushing the coriander seeds, dry red and coconut peppers. Keep it aside to cool off. Then grind it in a mixer to a coarse paste.
Clean the spinach leaves and cut them together with the stem. In a pressure cookerFry the onions and add the tamarind water and the TUR Dalla together with spinach and tomato until it is made for about 3 whistles. Once the pressure is made naturally.
Once done, using a sludge, I get the Dal and other ingredients in a coarse curry. You can add some water to adjust the sauce.
Heat Thick bottom creamAdd the pasta to the ground and mix from. Regulates consistency again and checks the seasoning. Add the jaggery to from the once boiling.
To make the temperament take a small pan and add oil, once heated, then add the mustard seeds and garlic, then pour it on the mixture from.
Serve your recipe by Ambat by Vali Bhajji with a little steam or phulka rice and finish it with the PAAL PAYASAM recipe to complete the meal.
