A simple and nutritious side dish from Karnataka.
Time Required: 15 Minutes
1 big bunch Menthya soppu / Methi / Fenugreek Leaves
1 big bunch Dantina soppu / Amaranthus
1 Onion (on a festival day, you can omit this ingredient)
4 Green Chilies
Few Curry Leaves
1tbsp Grated Jaggery
½ tsp Mustard Seeds
½ tsp Kadalaebele
1tsp Kadalebele / Bengal Gram
1tsp Uddinabele / Split Black Gram
A pinch of Hing / Asafoetida
4tbsp Fresh Grated Coconut
Salt to taste
Wash and clean the greens and chop. Chop Onions and Green Chilies. Heat Oil and add Mustard Seeds, when they splutter add Kadalebele, Uddinabele. When they turn pink add Asafoetida and Curry leaves. Add Onions and when they turn translucent add the Greens and stir. Add Salt, Jaggery and ½ cup water and cover the vessel and cook until the water is absorbed. Remove the lid and add Coconut and mix gently. Serve with Anna / Rice – Saaru / Rasam or with your choice of Indian Bread.