Laal Saag (Amaranth Greens with Garlic)
Rich in nutrients this laal saag aka Amaranth leaves are easy to make and makes a great side dish.
Servings: 4 Servings
Ingredients
- 2 - 3 tbsp vegetable oil
- 300 gms amaranth leaves
- 4 - 6 garlic cloves
- ½ tsp cumin seeds
- ½ tsp mustard Seeds
- 1 small onion Finely Chopped
- 1 dry red chilli
- ½ tsp salt to taste
Additional Vegetables
- 1 medium size potato dice into bite size pieces
- ½ cup diced eggplant cubes
Instructions
- Clean the leaves and wash them properly to remove the dirt. Chop them finely.
- Leave them in a pot filled with water for 5 - 7 minutes. This will help the dust settle to the bottom.
- Then take out the leaves and wash once more in clean water.
- Place them on a kitchen napkin to remove excess water.
- Chop the leaves finely.
- Heat oil in a pan. Add chopped garlic and let it turn slightly brown.
- Add dried red chili and chopped onion.
- Saute till they are translucent.
- Add chopped potatoes, eggplants and stir them nicely.
- Cover the lid and cook for 3 - 4 minutes on low flame.
- Add chopped amaranth leaves and salt. Mix well.
- No need to add water as the leaves will release water.
- Cover the lid. And cook for 5 - 7 minutes or till it's cooked well.
- If you feel its not cooked and sticking then add 2 tbsp water.
- Turn off the heat once cooked well and there is no water left. Serve hot