Chawli Bhaji

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings
Ingredients

• 4 cups chopped chawli (cow pea) leaves
• a pinch of turmeric powder (haldi)
• salt to taste
• 2 tsp oil
• 1/2 tsp mustard seeds ( rai / sarson)
• 8 to 10 curry leaves (kadi patta)
• 2 whole dry kashmiri red chillies
• 1 tsp soaked urad dal (spit black gram)
• a pinch asafoetida (hing)

Method

1. Combine the amaranth leaves, turmeric powder, salt and 1 cup water and cook on a medium flame, till the water dries out.
2. Remove from the flame and keep aside to cool.
3. Blend in a mixer to a smooth paste and keep aside.
4. Heat the oil in a non-stick kadhai and add the mustard seeds.
5. When the seeds crackle, add the curry leaves, red chillies, urad dal and asafoetida and saute on a slow flame for 2 minutes.
6. Add the prepared amaranth paste and salt and cook on a medium flame for 2 minutes, stirring once in between.
7. Serve hot.