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