Arai keerai pepper gravy



INGREDIENTS

Arai keerai 1 bunch
Fried pepper powder 2 tsp
Dried red Chilli.      2
Salt
Oil.                            2 tsp
Mustard seeds.     1 tsp
Urad dhal.               2 tsp
Boiled Moong dhal.   50 g
Asoefitida.                  1/4 tsp

PREPARATION

Wash and chop the spleen Amaranth with asoefitida and boil it.  In a pan, pour oil, Mustard seeds, urad dhal, dried red Chilli and fry it.  Pour boiled moong dal in bowl where spleen Amaranth is stored.  Add salt and pepper with the mixture stored in the bowl and pour it in the pan.  Transfer it into a vessel after allowing the gravy to boil for few minutes.

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