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Saturday, 24 October 2015

Red amaranth curry

               Bhajjae ambati/cheera curry

GSB cuisine
Serves- 4 to 5


Red amaranth-1/2 kg bunch
Cucumber-1 cup
Salt to taste
Water as needed

Coconut scrapings from half of a medium sized coconut
Dry red chilli-4 to 5

To Season

Oil- 1tbsp
Mustard seeds-1 tsp
Cumin seeds- 1 tsp
Curry leaves a handful
Curd according to the sour tase you need  or malabar tamarind a  small pebble size


Wash,clean and chop the amaranth stem and leaves separately as the stems take a bit longer time to cook.

Now cook finely chopped cucumber & amaranth stem by adding water in a kadai or pan.

Meanwhile make a smooth paste of coconut scrapings+dry red chillies.

Once cucumber & stem pieces are cooked well add in the thoroughly cleaned,washed and chopped amaranth leaves into it .If you are adding malabar tamarind add it now.Cover and cook till it is done.It will take only few minutes.

Once done add in the ground paste & salt  and bring it to a boil and switch off the flame.Do a taste test too.

Now let us make the seasoning by heating oil in a tadka pan.Once hot add in the mustard seeds and allow them to pop up.Then goes in a handful of curry leaves.Switch off the flame .If you prefer to add curd add now.stir once and add this whole tadka into the above made curry and mix them up.

Our healthy red amaranth curry is ready to serve .Best accompaniment with hot rice.ENJOY..!!!

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