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Famous side dish for chappathi / roti
Published On: 26 Jun 2014
Remove the stems and take only the leaves of amaranth. Wash the leaves thoroughly under running water. Drain the water and chop the leaves finely.
In a pan heat the oil and add the cumin seeds.
Once it crackles add the minced garlic and sauté for a minute.
Add onions and green chillies. Sauté till the onions are transparent in color.
Add the chopped amaranth and sauté for 2 - 3 minutes.
Add salt, red chilli powder, turmeric powder and mix gently.
Cover and cook on a low flame for 12 - 15 minutes till the amaranth is cooked.
No water is to be added as it will release its own water. Add a little only if it required.
Serve hot with chappathi / roti.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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