A nutritious and flavourful dish. This recipe consists of the earthy flavour of the Amaranth leaves ,the aromatic flavours of garlic , East Indian bottle masala powder and a hint of sweetness from the freshly grated coconut. Best served with some rotis/ chapatis or rice bhakris. The East Indian bottle masala powder can be substituted with chilli powder.
Ingredients:
5 bundles of Lal Maath (Amaranth leaves)
1 teaspoon of turmeric powder
6 to 8 cloves of garlic, mashed
4 green chillies, finely chopped
1/2 teaspoon East Indian Bottle Masala or chilli powder
Salt to taste
100 grams of green peas
3 onions, finely chopped
1/2 cup fresh grated coconut
Method
1. Pick out the Amaranth leaves from the bundles and soak them in enough water. Add 1 teaspoon of turmeric powder and let it sit for half an hour.
2. Wash the leaves thoroughly and drain them.
Method:
Step 1
Heat a small amount of oil in a pan. Sauté the mashed garlic cloves lightly. Add the finely chopped onions and sauté until they turn translucent.
Step 2
Add the finely chopped green chillies and green peas. Cook until the green peas are almost done.
Step 3
Add the chopped Amaranth leaves and stir-fry. Cover and cook until the leaves are done to your liking. Add salt to taste and the East Indian Bottle Masala or chilli powder.
Step 4
Finally, add the fresh grated coconut and mix well.
Comments