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Amaranth Leaves Lobia Sabzi
Course
Main Course, Side Dish
Cuisine
Andhra pradesh, Karnataka, Maharashtrian, North India, Tamil Nadu
Keyword
Amaranth, laal maat, mulaikkeerai, chawli, sabzi
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
soaking time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
people
Author
Rama G
Ingredients
1
big bunch (approximately 6 cups) shredded Amaranth leaves
1
medium onion finely chopped
1
medium tomato finely chopped
1/3
cup
black eyed beans soaked in water for 15 minutes
2
green chillies slit lengthwise
1”
piece ginger cut finely
1/2
tsp
turmeric powder
1
tsp
chilli powder
2
tsp
coriander powder
1
tsp
amchur powder
1/2
tsp
cumin powder
1/4
cup
coconut milk
1
tsp
mustard seeds
1
tsp
cumin seeds
1
tsp
oil
Instructions
In a pressure cooker / pressure pan, heat oil and add mustard and cumin seeds.
Once they splutter, add green chillies and ginger and sauté.
Add onions and sauté for few minutes. No need to brown the onions.
Next, add tomatoes and add all dry masalas and salt. Mix everything.
Add ¼ cup water, black eyed beans and the shredded amaranth leaves.
Cover the cooker and cook for 2 whistles.
Once the pressure settles, open the cooker, add the coconut milk and mix well.
Notes
You can use any greens to make this recipe
Adjust the spice level according to your taste.
You can add vegetables as in Sindhi Sai Bhaji.