Ingredients:
Malabar Spinach 2 Cups (Chopped)
Potato 1 Medium
Green Chiles 1 – 2
Salt to Taste
Potato 1 Medium
Green Chiles 1 – 2
Salt to Taste
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Oil 2 tsps
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Oil 2 tsps
Method of preparation:
Wash thoroughly and finely chop malabar spinach leaves.
Peel, wash and chop the potato into small pieces.
Remove stems, wash and slice the green chiles.
Peel, wash and chop the potato into small pieces.
Remove stems, wash and slice the green chiles.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped potato and salt.
Fry for a minute or two or until potato starts to soften.
Add the green chiles, chopped malabar spinach and sallt (if necessary).
Cook covered on low flame for around 3 – 5 minutes.
Uncover and stir well and remove from heat if the spinach is cooked.
Serve malabar spinach potato curry with steamed rice or with roti.
When mustard seeds start spluttering, add chopped potato and salt.
Fry for a minute or two or until potato starts to soften.
Add the green chiles, chopped malabar spinach and sallt (if necessary).
Cook covered on low flame for around 3 – 5 minutes.
Uncover and stir well and remove from heat if the spinach is cooked.
Serve malabar spinach potato curry with steamed rice or with roti.
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