Ponnaganti aaku is a leafy vegetable mainly available in South India. These leaves are rich source of iron.
Ingredients:
Ponnaganti aaku(finely chopped) – 3cups
Redgram – 2table spoons
Mustard seeds – 1/4th teaspoon
Cumin seeds – 1/4th teaspoon
Red chilli(splits) – 2
Curry leaves-5
Salt – to taste
Turmeric powder (haldi) – a pinch
Asafoetida(hing) – a pinch
Oil-2 table spoons
Redgram – 2table spoons
Mustard seeds – 1/4th teaspoon
Cumin seeds – 1/4th teaspoon
Red chilli(splits) – 2
Curry leaves-5
Salt – to taste
Turmeric powder (haldi) – a pinch
Asafoetida(hing) – a pinch
Oil-2 table spoons
Procedure:
Take a thick bottomed kadai cook redgram till it is half boiled, drain the excess water.
In a separate kadai heat oil add a pinch of asafoetida, put mustard seeds, cumin seeds, curry leaves and red cillies.
Once they start splutter add chopped ponnaganti aaku, salt, turmeric powder. Sprinkle a little water. Cook for 10 minutes or till leaves cooked. Add half boiled red gram to it. Cook for 2 more minutes. Serve with hot rice.
In a separate kadai heat oil add a pinch of asafoetida, put mustard seeds, cumin seeds, curry leaves and red cillies.
Once they start splutter add chopped ponnaganti aaku, salt, turmeric powder. Sprinkle a little water. Cook for 10 minutes or till leaves cooked. Add half boiled red gram to it. Cook for 2 more minutes. Serve with hot rice.
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