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Punjabi speciality made with Sarson (Mustard green/leaves)
Published On: 13 Jul 2006
tamil: Keerai / Pasala Keerai
malayalam: Palak Cheera
kannada: Paalak / Kempu Baayi Basalae
hindi: Paalak / Poi
Bengali: Palang / Puin / Pui Shaakh
Marathi: Sag / Velbondi
Oriya: Poi / Palak
Punjabi: Poi / Palak
for more details, click the name of the ingredient
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
hindi: Cheeni / Shakkar
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
Bengali: Laban / Noone
Wash well both the leaves and leave it to drain.
Heat oil in a pressure cooker.
Add both the leaves followed by ginger, garlic, green chillies, salt and water and stir for a few minutes.
Pressure cook up to 2 whistles.
Remove the lid and mash the whole contents very well.
:- You can also grind it to make it into a fine paste.
Heat ghee in a pan or a kadai.
Add onion and saute.
:- You can also add a pinch of asafoetida and saute.
Add salt and turmeric powder and saute well.
Add the mashed leaves or the ground paste and mix well.
Stir well and cook for a few mins.
Add the maize flour, red chilly powder and sugar.
Cook till the oil starts to separate.
Garnish with cheese (optional).
:- Serve hot with Makki ki roti.
:- You can also add 1/2 tsp of garam masala.
nice recipe, thanks a lot... was wondering what do do with this green leaves... helped me a lot...
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