We begin making the Vali Bhajji Ambat Recipe by heating a nonstick pan and roasting the coriander seeds, dry red chilies, and coconut. Keep it aside to cool down. Then grind it in a blender to a coarse paste.
Clean the spinach leaves and chop them along with the stem. In a pressure cooker, saute the onions and add the tamarind water and the tur dal along with spinach and tomato till it is done for about 3 whistles. Once done release the pressure naturally.
Once done, using a muddler, muddle the dal and other ingredients to a coarse curry. You can add some water in order to adjust seasoning.
Heat a thick bottomed pan, add the ground paste and the dal  mixture. Adjust the consistency again and check for the seasoning. Add the jaggery to the dal once it starts boiling.
In order to do the tempering take a small skillet and add oil, once it is heated then add the mustard seeds and garlic, then pour it onto the dal mixture.
Serve your Vali Bhajji Ambat Recipe with some steamed rice or Phulka and end it with Paal Payasam Recipe to make your meal complete.