The main dishes of Nimad are Amadi bhaji, dal-baati, puran poli etc. Among these, farmers plant Amadi with other crops in the fields. It is mainly used for making rope. But the leaves of this plant are dried and used as Bhaji. It is eaten with great fervor in Nimad. Nimadi litterateur Smt. Anju Geete said that tur dal is boiled half-baked. Amari ki Bhaji is boiled separately. Then both are mixed together to make bhaji. It is prepared with garlic, rye and oil tadka. It is put from above in Bhaji. Bhaji is eaten with maize and jowar rot.
Amadi tastes sour. It is also dried and used as a khatai. Also, fresh Amadi chutney (grinded with coriander and green chili) is also made and eaten.