Bhaje Ambat/Cheera pachadi
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Ingredients
Cheera/bajjji/amaranths -1 bunch well cleaned and chopped
Water
Salt
Curd-1/4 cup
For the Coconut Sauce:
Coconut scrapings from half of a small coconut
Dry red chilli-2
For Tempering:
Oil-1tblsp
Mustard seeds/kaduku/sarson-1tsp
Cumin/jerakam/jeerae-1tsp
Curry leaves-1 sprig
Method
1.Cook amaranths by adding salt and water .
2.In the mean time make a paste of coconut scraping and red chilli by adding little water (not so smooth but not too coarse)using a blender.
3.Once amaranths is cooked pour the coconut paste into it, mix well and cook for few minutes.Once done off the flame and take off from the stove.
4.Take a small pan heat oil add mustard seeds & cumin seeds .
5.Once it splutters add curry leaves and off the flame.
6.Now add curd into the same pan and mix it well.
7.Pour the whole content into the above made curry,give it a toss .ENJOY WITH RICE
Water
Salt
Curd-1/4 cup
For the Coconut Sauce:
Coconut scrapings from half of a small coconut
Dry red chilli-2
For Tempering:
Oil-1tblsp
Mustard seeds/kaduku/sarson-1tsp
Cumin/jerakam/jeerae-1tsp
Curry leaves-1 sprig
Method
1.Cook amaranths by adding salt and water .
2.In the mean time make a paste of coconut scraping and red chilli by adding little water (not so smooth but not too coarse)using a blender.
3.Once amaranths is cooked pour the coconut paste into it, mix well and cook for few minutes.Once done off the flame and take off from the stove.
4.Take a small pan heat oil add mustard seeds & cumin seeds .
5.Once it splutters add curry leaves and off the flame.
6.Now add curd into the same pan and mix it well.
7.Pour the whole content into the above made curry,give it a toss .ENJOY WITH RICE
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