Friday, June 4, 2010

Amaranth and Eggplant


1 bunch Amaranth Leaves (washed and cut finely about 4 cups)
1 medium eggplant chopped into small pieces (about 3 cups)
1 Tablespoon oil
1 dry red chilli
2 Cloves Garlic, sliced
1 small onion, sliced
1 tbs mustard seeds
Salt as per taste

1)Take the chopped leaves along with chopped soft stems and chopped eggplant with 1/4 cup of water, salt and boil it till it gets soft. (About 5to 7 minutes)
2)Heat oil in a frying pan, add the red dry chill, mustards and allow the mustards to finish popping and then add sliced garlic, stir it and then add sliced onion and fry till it gets well brown color.3)Now add the boiled amaranth and eggplant and mix it properly and let it cook for a minute (till the water content evaporates if it had more water) and then turn off the gas it's ready to serve with plain rice or Roti.

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