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03/14/2019

Green leafy vegetables of course!


Cilantro curry

3 tbsp oil
1 tsp mustard seeds
1/2 tsp turmeric powder
2 tsp chilli powder
1 pinch asafoetida
4 cups fresh cilantro chopped
1/2 cup besan or chickpea flour
1 tsp sugar
salt

Method

Hear the oil in a kadhai and add the mustard seeds,
When the seeds crackle, add the turmeric powder, chilli powder and hing, mix well and saute for a couple of minutes.
Add the fresh cilantro leaves, besan, sugar, salt and mix well.
Cover with a plate and steam for a while till it cooks completely and you can smell the aroma of the besan around 8 to 10 minutes.

Serve hot as a snack .

Amaranth leaves curry

4 cups chopped amaranth leaves
1/2 tsp turmeric powder
2 tsp oil
1/2 tsp mustard seeds
8 to 10 curry leaves
2 dry red chillies
1 tsp soaked urad dal
A pinch of asafoetida
salt to taste

Combine the leaves, turmeric, salt and 1 cup water in a broad pan, mix well, cook on a low flame till water evaporates. Keep aside
Blend these leaves into a smooth paste and keep aside.
Heat the oil in a khadai and add the mstard seeds, Once they splutter, add curry leaves, red chillies, urad dal and asafoetida and saute on a medium flame till the dal turns golden color, Add the paste, 1/4 cup water and salt and mix well and simmer for some time till stirring.
Serve hot





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