Chawli Ki Subzi ( Know Your Green Leafy Vegetables )
by Tarla Dalal
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A simple and ready-in-a-jiffy recipe. Avoid cooking it on a high flame or for a long period as this will cause discolouration and loss of flavour.
- 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.
- Remove from the flame and keep aside to cool.
- Blend the amaranth leaves in a mixer to a fine paste and keep aside.
- Heat the oil in a kadhai and add the mustard seeds.
- 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.
- Add the amaranth paste, 1\4 cup water and salt, mix well and simmer for another 5 minutes, while stirring continuously.
- Serve hot.
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