** Thelaga pindi is made from the husk of the sesame seeds that is left after squeezing out the oil. It is packed with nutrients and has much less fat content than sesame seeds. If you don't have thelaga pindi, then simply use lightly roasted and ground sesame seeds. Ingredients:
Thotakura/ Amaranth leaves - 3~4 cups, finely chopped Thelagapindi** - 2tbsp
Green Chilies - 2, slit
Garlic cloves - 2~3, crushed
Dry red chilies - 2
Mustard seeds - 1tsp
Cumin seeds - ½tsp
Curry Leaves - 8~10
Salt - to taste
Method:
- Heat oil in a saute pan, add the mustard and cumin seeds, dry red chili and curry leaves. Once the seeds start to splutter, add the green chilies and amaranth leaves.
- Mix well, cover and cook till the greens are tender, about 8~10 minutes.
- Add thelaga pindi and salt. Mix well and cook for another 1~2 minutes. Serve with steamed rice and dal.
Linking this to Valli's 'Cooking from Cookbook Challenge -- July -- Week 3'.