Laal Math Ka Saag ( Know Your Green Leafy Vegetables)


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A nutrient-rich, quick and versatile subzi that can be had with chapattis as well as rice. You can add garlic to the tempering for added flavour.

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Preparation Time: 
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Makes 4 servings
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Ingredients


For The Powder
1 1/2 tsp coriander (dhania) seeds
1 1/2 tsp cumin seeds (jeera)
2 tbsp chopped fresh coconut

Other Ingredients
1 1/2 tbsp oil
2 whole dry kashmiri red chillies , broken into pieces
a pinch asafoetida (hing)
4 cups chopped red chawli (cow pea) leaves
a pinch turmeric powder (haldi)
salt to taste
1/2 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
8 to 10 curry leaves (kadi patta)

Method
For the powder

  1. Combine the coriander seeds and cumin seeds on a tava (griddle) and dry roast on a slow flame for 30 seconds.
  2. Add the coconut and roast for a minute, while stirring continuously. Keep aside to cool.
  3. Blend in a mixer to a coarse powder and keep aside.

How to proceed

  1. Heat 1 tbsp of oil in a broad pan, add the red chillies, asafoetida and garlic, mix well and sauté on a medium flame for 30 seconds.
  2. Add the red amaranth leaves and turmeric powder, mix well and sauté on a medium flame for another 5 minutes.
  3. Add 1 cup of water and cook on a medium flame till the water dries out, stirring once in between.
  4. Mash lightly, using the back of a spoon and add the prepared powder. Mix well, cook over a slow flame for 5 minutes. Keep aside.
  5. For the tempering, heat the remaining ½ tbsp of oil in a small pan and add the mustard seeds.
  6. When they crackle, add the urad dal and the curry leaves and sauté for 30 seconds, while stirring continuously.
  7. Pour this tempering over the bhaji and mix well. Serve hot.
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