Ingredients:

• 1 large bunch – chawli greens (amaranth), cleaned
• 1 – tomato, chopped finely
• 1 stalk – Curry leaves
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Coriander seed powder
• 2 pinches – Asafoetida
• 1/4 tsp – Lemon juice
• 1/4 tsp – mixed cumin and Mustard Seeds
• salt to taste
• 2 tbsp – oil

Method:

1. Chop chawli leaves, wash and drain it and keep it aside.
2. Heat oil in a saucepan, add seeds, asafoetida, allow to splutter.
3. Add curry leaves, tomato and stir fry for a minute.
4. Add chopped greens, cover, and simmer for a minute.
5. Add all other ingredients, stir, cover and simmer on low flame.
6. Stir occasionally, cook till oil starts to separate.
7. Transfer it to a serving dish.
8. Serve hot with phulkas, rotis, or bread.

Recipe courtesy of Saroj Kering