Ingredients
– 200 g amaranth leaves (or any leafy greens)
– 1 cup grated coconut
– 2 tablespoons tamarind paste
– 1 tablespoon oil
– 1 teaspoon mustard seeds
– 1 teaspoon cumin seeds
– 2 green chilies, slit
– 1 medium onion, chopped
– 1 teaspoon salt (to taste)
– 1/4 teaspoon turmeric powder
Method
1. Begin by washing the amaranth leaves thoroughly and chopping them into smaller pieces.
2. Heat the oil in a pan over medium heat, then add mustard seeds and cumin seeds. Wait for them to splutter.
3. Add the chopped onion and green chilies to the pan. Sauté until the onion becomes soft and translucent.
4. Stir in the amaranth leaves along with turmeric powder and salt. Cook until the leaves are tender, which takes about 5 minutes.
5. Finally, mix in the grated coconut and tamarind paste. Cook for another 2 minutes, then remove from heat.
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