Arbi leaves sabzi

Arbi plant can be easily grown at home and the leaves can be cooked into a variety of dishes.

Ingredients

2 cups of finely cut arbi leaves, afte removing their thick veins

1 tbsp peanuts

1 tbsp cashew nuts

1 tbsps oil

1/3 tsp fenugreek seeds

1 green chilli

2 tbsps grated coconut (optional)

2 tbsp gram flour (besan)

2 tsp tamarind pulp (soak a small ball of tamarind in water for 10 minutes and extract the pulp)

1 tsp jaggery

1/3 tsp turmeric powder

1/3 tsp red chilli powder

1 tsp coriander powder

1/3 tsp garam masala powder

3 cups water

Salt to taste

To temper

1 tbsp oil

1/3 tsp mustard seeds

1/3 tsp cumin seeds (jeera)

A pinch of asafoetida

A few curry leaves

Instruction

-          Soak the peanuts and cashew nuts for 1 or 2 hours

-          Heat oil in a kadai and add fenugreek seeds. When they crackle, add the cut leaves and sauté.

-          When the leaves are wilted, add the green chilli, soaked peanuts and cashew nuts, mix well. Add one cup water and salt. Cover and cook for about 8 minutes

-          Now add all masala powders, more water, sprinkle the gram flour slowly, add the tamarind pulp and jaggery. Simmer for about 6 minutes, stirring in between.

-          For tempering, heat the oil, add mustard seeds. When they splutter, add jeera, asafoetida, and curry leaves. Pour it over the sabzi, close the lid.

-          Open, mix well and serve with rice or chapati.