• 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 turmeric powder (haldi)

  3. 2 tsp oil

  4. 1/2 tsp mustard seeds ( rai / sarson)

  5. 8 to 10 curry leaves (kadi patta)

  6. 2 whole dry kashmiri red chillies , broken into pieces

  7. 1 tsp soaked urad dal (spit black gram)

  8. a pinch asafoetida (hing)

  9. salt to taste

Instructions Jump to Ingredients ↑

  1. Combine the amaranth leaves, turmeric powder, salt and 1 cup of water together in a broad pan, mix well and cook on a medium flame till done or the water evaporates.

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

  3. Blend the amaranth leaves in a mixer to a fine paste and keep aside.

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

  5. When the seeds crackle, add the curry leaves, red chillies, urad dal and asafoetida and sauté on a medium flame till the dal turns golden brown in colour.

  6. Add the amaranth paste, 1\4 cup water and salt, mix well and simmer for another 5 minutes, while stirring continuously.

  7. Serve hot.


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