From Maimoona Yasmeen’s Recipes
Red sorrel leaves (ambade ki bhaji): 250 grams
Sesame seeds (til): 30 grams
Whole dry red chillies: 10
Garlic cloves: 15
Cumin seeds (zeera): 1 teaspoon
Curry leaves: a handful
Oil: 1 tablespoon
Turmeric powder: ½ teaspoon
1. In a frying pan, add sesame seeds and roast on low flame till they turn light brown. Avoid roasting on high flame to prevent spluttering. Keep this aside.
2. Add oil o the pan and when the oil is hot, add cumin seeds, whole dry red chillies and peeled garlic cloves.
3. Saute till they turn brown.
4. Switch off the flame and add handful of curry leaves.
5. Saute for 15 seconds.
6. Grind roasted sesame seeds and sauted cumin seeds, red chillies, garlic cloves and curry leaves into a fine paste and keep aside.
7. In an another saucepan, add ambade ki bhaji or red sorrel leaves, turmeric powder, 1/2 cup of water and close the lid.
8. Cook on medium fame for about 10 minutes till the leaves get tender.
9. Saute till the water dries up.
10. Allow it to cool and grind it into a fine paste.
11. To the red sorrel grinded paste, add paste of sesame seeds and spices which we had kept aside and mix thoroughly.
Oil: 4 tablespoons
Cumin seeds: 1 ½ teaspoon
Mustard seeds: 1 teaspoon
Whole dry red chillies: 5
Garlic cloves: 12
1. To a frying pan, add oil.
2. When the oil is hot, add cumin seeds, mustard seeds, whole dry red chillies and peeled garlic cloves.
3. Stir till they turn brown.
4. Switch off the flame and add red sorrel or ambada paste. Mix well.
Ambade Ka Achar or Red Sorrel Pickle is ready.