Laal Math Ka Saag ( Know Your Green Leafy Vegetables)
by Tarla Dalal
Added to 7 cookbooks
This recipe has been viewed 46211 times
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.
- Combine the coriander seeds and cumin seeds on a tava (griddle) and dry roast on a slow flame for 30 seconds.
- Add the coconut and roast for a minute, while stirring continuously. Keep aside to cool.
- Blend in a mixer to a coarse powder and keep aside.
- 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.
- Add the red amaranth leaves and turmeric powder, mix well and sauté on a medium flame for another 5 minutes.
- Add 1 cup of water and cook on a medium flame till the water dries out, stirring once in between.
- 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.
- For the tempering, heat the remaining ½ tbsp of oil in a small pan and add the mustard seeds.
- When they crackle, add the urad dal and the curry leaves and sauté for 30 seconds, while stirring continuously.
- Pour this tempering over the bhaji and mix well. Serve hot.
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