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Chawli Ki Subzi ( Know Your Green Leafy Vegetables )

Chawli Ki Subzi ( Know Your Green Leafy Vegetables )
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
A simple and ready-in-a-jiffy recipe. Avoid cooking it on a high flame or for a long period as this will cause discolouration and loss of flavour.
  • 4 cups chopped chawli (cow pea) leaves
  • a pinch turmeric powder (haldi)
  • salt to taste
  • 2 tsp oil
  • ½ tsp mustard seeds ( rai / sarson)
  • 8 to 10 curry leaves (kadi patta)
  • 2 whole dry kashmiri red chillies , broken into pieces
  • 1 tsp soaked urad dal (spit black gram)
  • a pinch asafoetida (hing)
  • salt to taste
  1. Combine the amaranth leaves, turmeric powder, salt and 1 cup of water together in a broad pan, mix well and cook on a medium flame till done or the water evaporates.
  2. Remove from the flame and keep aside to cool.
  3. Blend the amaranth leaves in a mixer to a fine paste and keep aside.
  4. Heat the oil in a kadhai and add the mustard seeds.
  5. When the seeds crackle, add the curry leaves, red chillies, urad dal and asafoetida and sauté on a medium flame till the dal turns golden brown in colour.
  6. Add the amaranth paste, 1\4 cup water and salt, mix well and simmer for another 5 minutes, while stirring continuously.
  7. Serve hot.
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