Halwai June 5, 2017

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