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| Main ingredients | Red amaranth (laal maat), Oil, Cumin seeds, Garlic, Onions, Turmeric powder, Green chillies, Scraped fresh coconut |
| Cuisine | Maharashtrian |
| Course | Main course vegetarian |
| Prep time | 10-15 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 large bunch of red amaranth (laal math), leaves separated and shredded
- 2-3 tablespoons oil
- 1 teaspoon cumin seeds
- 10-12 garlic cloves, crushed
- 2 medium onions, chopped
- Salt to taste
- ½ teaspoon turmeric powder
- 2 green chillies, slit
- 2 tablespoons scraped fresh coconut
- Jowar bhakri for serving
Method
- Heat oil in iron kadai, add cumin seeds and once they start to change the colour, add garlic, mix and sauté for 30 seconds.
- Add onions, mix and sauté till translucent. Add salt, turmeric powder and green chillies and mix well.
- Add red amaranth, mix well and sauté on medium heat for 5-6 minutes.
- Add scraped coconut and mix well.
- Transfer into a serving bowl and serve hot with jowar bhakri.
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