Keere Thoppu Palya (Dantina Soppu)

Ingredients:

Keere/dantina soppu – 2 bunches (Keere/Dantu/Amaranth)
Green chillies - 3 slit
Onion – 1 chopped
Curry leaves -1 sprig
Turmeric powder – ½ tsp
Salt – to taste
Oil – 3 tbsp
Mustard -½ tsp
Grated coconut – 2 tbsp.
Coriander leaves – chopped, for garnish.

Method:

Wash and clean the amaranthus. Chop and keep aside.

Take oil in a kadai. Splutter mustard. Add curry leaves. Add onion and green chilli. Fry until onion turn golden brown.

Add the greens, salt and turmeric.

Cook on a low flame until the leaves are cooked well.

Add the grated coconut and fry for a while.

Once done, garnish with fresh chopped coriander.

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