Ingredients:
Mustard leaves - 250 gms
Spinach - 250 gms
Malabar spinach - 250gms
Tomatoes - 2
Onion - 1
Green chillies - 6
Ginger, garlic pieces - 1 tbsp (finely chopped)
Oil/ butter - 1-2 tbsp
Salt to taste
Corn flour - 1 tbsp
Method:
Mustard leaves - 250 gms
Spinach - 250 gms
Malabar spinach - 250gms
Tomatoes - 2
Onion - 1
Green chillies - 6
Ginger, garlic pieces - 1 tbsp (finely chopped)
Oil/ butter - 1-2 tbsp
Salt to taste
Corn flour - 1 tbsp
Method:
- Clean, wash and chop all green leafy vegetables.
- Boil them in salted water with green chillies till they are tender.
- Add corn flour and blend well. Return to heat and cook another 5 minutes.
- Heat oil in a frying pan, add chopped onions, ginger garlic pieces and fry until the onions are golden brown.
- Add chopped tomatoes and cook well.
- Pour the cooked leafy vegetables into the pan and cook for a couple a minutes.
- Serve with roti.
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