Thursday, March 17, 2011

bhajji Upkari/ Amaranth

A bunch of amaranth leaves, finely chopped
1 tsp mustard seeds
3 dry red chillies,  broken
2 tsp oil
1sprig curry leaves
salt to taste
Heat oil in a skillet, temper with mustard seeds, curry leaves, red chilli pieces and wait till seasonings begins to splutter. Add in greens & salt. Stir, cover & cook on reduced heat for about 10 minutes. The very little bit of water in the chopped leaves are just enough moisture to cook this. Take off heat.
Optional; garnish with grated coconut. (Omitted here)