INGREDIENTS
- 1 bunch lal math (amaranth leaves)
- 4 cloves garlic, finely sliced
- 1 small onion, finely chopped
- 1 green chilli, chopped
- 1 tablespoon besan (gram flour)
- 1 teaspoon oil
- Salt to taste
- ¾ cup water
METHOD
- Wash the lal math thoroughly and soak it in water for 5 minutes to remove any dirt.
- Chop it finely and set it aside.
- Heat a pan and add oil, garlic, chillies and onion. Cook till it is translucent, about 5 minutes.
- Stir in the besan and sauté for a minute.
- Finally add the lal math and sprinkle some salt. Sauté for 2 minutes.
- Add the water and cover it with a lid. Cook for 8 to 10 minutes or till the leaves soften.
- Uncover and allow any liquid left to evaporate.
- With a spatula, start mashing the leaves. This will allow the leaves to glisten and bring out the texture of the greens.
- Serve with hot jowar bhakri.
Two young mums, Ananta Goyal and Sneha Poddar share the best of their experimental millennial kitchen secrets on Instagram as Two Curious Cooks. Their recipes are flavourful and nutritious and work for the entire family. Mumbai-based Ananta Goyal is a prominent mommy blogger @bumpandbabyy and Singapore-based Sneha Poddar is a finance professional. To know more, follow their Instagram handle @twocuriouscooks
REFLECTION: Eat Your Greens
List 10 leafy vegetables you eat.
