Basale soppu hasi / Basale raita / poi ka saag ki raita

Servings: 2

Ingredients:

Content	Quantity	Comment
Basale soppu / Basella leaves	250 grams	Cut into small pieces
Onions	1 large	Chopped finely
Jeera	1 tsp
Mustard	1 tsp
Oil	2 tbsp	For frying
	1 tbsp	For tempering
Dry red chilies	2
Salt	To taste
Curd whisked	3 cups
Water	As required

Method:

Heat 2 tbsp of oil in a pan. Add mustard. Once they start spluttering add jeera, chopped basale soppu, a pinch of salt and saute. Saute this on medium flame till the gum part of the basale soppu

dries up.

Turn off the heat and add the chopped onion, mix and take it off the stove. Cool the mixture.

Mix salt and curd.

Add the cooled mixture to this. Heat a tbsp of oil in a pan and add red chillies. Once it is hot, take off the heat and add it to the raita mixture. Serve with rice.