Green leafy vegetables are very nutritious.Today I am posting a very simple recipe which goes well with chapati or bhakri.In my native place Nerur,this is the only leafy vegetable available, so there it’s cooked almost every alternate day.
Lal maath is also known as red amaranth leaves.
This is a simple stir fry of red amaranth leaves with minimal use of spices hence this dish has a very subtle flavour.
Here goes the recipe…
1 bunch Lal Maath.
5 Pods of Garlic.
2 Green chilies chopped into 4 peices.
1 big Onion chopped.
2 tbsp Grated Coconut.
1 tbsp Oil.
1/8 tsp Asafoetida.
1/8 Turmeric Powder.
Salt to taste.
Pluck lal maath leaves from stem,clean well in water and drain.
Chop them finely.
In a pan heat oil,add garlic and asafoetida stir for 30 seconds,add chopped onions and green chillies.saute for a minute.
Add chopped Lal maath leaves,salt and turmeric powder,mix well.cover and cook for 4 to 5 minutes.Don’t at all add water as lal maath will leave its own water.
Once cooked,add grated coconut,mix well.
Remove in serving bowl and serve with chapati or bhakri.
Happy Cooking! ! !