Servings: 2
Ingredients:
Content
|
Quantity
|
Comment
|
Amaranthus leaves / Methi leaves
|
1 bunch
|
cleaned, washed and chopped finely
|
Rice
|
2 cups
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cooked fresh / previous days' leftover
|
Jeera
|
1 tsp
|
|
Mustard
|
1 tsp
|
|
Oil
|
2 tbsp
|
|
Salt
|
to taste
|
|
Red chilli powder
|
1 tsp
|
|
Coriander powder
|
1 tsp
|
|
Jeera powder
|
1 tsp
|
|
Sabji masala / sambar masala
|
2 tsp
|
One can use any market available or homemade sabji masala
|
Coconut
|
5-6 tbsp
|
desiccated
|
Method:
Heat 2 tbsp of oil in a pan. Add mustard. Once they start spluttering add jeera, green leaves, a pinch of turmeric and required salt and saute.
Cook covered till the leaves turn soft. Check in between to see that leaves dont burn and add a tsp of water if it dries up. Add coriander powder, jeera powder, chilli powder and sambar masala / sabji masala and mix well. Cook covered till the raw smell of masala's disappear.
Mix coconut and saute for a minute. Add rice and mix well. Turn off the heat. Serve as it is or with curd.
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