INGREDIENTS:
2 bunches amaranth greens, cleaned, plucked
1 tsp. red chilli powder
1/2 tsp. coriander seeds (dhania) powder
3-4 pinches turmeric powder
2 pinches asafoetida
salt to taste
1/4 tsp. each cumin & mustard seeds
2 pieces tamarind finely chopped (or 1/4 tsp. paste)
1 tbsp. oil
DIRECTIONS:
Chop amaranth leaves finely, wash in plenty of water.
Put in colander,keep aside for 5 minutes to drain.
Heat oil in heavy pan, add seeds allow to splutter.
Add asafoetida, turmeric, and immediately, chopped leaves.
Stir a little, sprinkle all dry masalas, salt, tamarind over leaves.
Do not stir, cover and simmer for 5 minutes.
Remove lid, stir till spices are well mixed.
Allow to simmer till all liquid evaporates.
Take off fire, serve hot or reheat when required.
Serve with roti, phulka, puri, etc.
Filed under: Vegetarian Curry Recipe |
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