Ingredients:
- Red leaves- 1/2 bunch
- Tomatoes- 2 medium
- Tamarind- small ball size
- Red chillies- 5 cut into pcs
- Onion- 1 medium finely chopped
- Curry leaves- few
- Mustard seeds- 1 tsp
- Cumin seeds- 1/2 tsp
- Oil- 3 tbs
- Salt- as per taste
Procedure:
- Finely chop, clean and drain excess water from red leaves, keep aside.
- Take a deep bottomed pan and steam the chopped leaves till it turns soft.
- Grind the leaves into fine paste, add the chopped tomatoes and tamarind pulp and grind into smooth paste (as we do for palak paneer).
- Take pan on the stove, add oil generously once oil heated up add the seasoning (mustard seeds, cumin, red chillies).
- Add chopped onions and fry till they turn transperant.
- Then add the grounded paste to it followed by salt.
- Mix gently and adjust the flame to medium, close the lid and cook till tomatoes are smooth. Add little water if needed. Mix thoroughly every 5 mins.
- Once, the oil oozes out turn off the stove. Serve with hot rice.
0 comments:
Post a Comment