• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 cups chopped chawli (cow pea) leaves

  2. a pinch of turmeric powder (haldi)

  3. salt to taste

  4. 2 tsp oil

  5. 1/2 tsp mustard seeds ( rai / sarson)

  6. 8 to 10 curry leaves (kadi patta)

  7. 2 whole dry kashmiri red chillies

  8. 1 tsp soaked urad dal (spit black gram)

  9. a pinch asafoetida (hing)

Instructions Jump to Ingredients ↑

  1. Combine the amaranth leaves, turmeric powder, salt and 1 cup water and cook on a medium flame, till the water dries out.

  2. Remove from the flame and keep aside to cool.

  3. Blend in a mixer to a smooth paste and keep aside.

  4. Heat the oil in a non-stick kadhai and add the mustard seeds.

  5. When the seeds crackle, add the curry leaves, red chillies, urad dal and asafoetida and saute on a slow flame for 2 minutes.

  6. Add the prepared amaranth paste and salt and cook on a medium flame for 2 minutes, stirring once in between.

  7. Serve hot.


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