1 min read
- Thotakura (amaranth leaves): 1 cup
- Garlic pods: 5
- Fenugreek seeds: 3tsp
- Mustard seeds: 3tsp
- Red chilli powder: 1 cup
- Salt: ½ cup
- Oil: 1tbsp
- Small-sized raw mango: 1
Step 1 :
Wash all the vegetables with water. Chop amaranth leaves, peel and grate the raw mango and throw out the seed.
Step 2 :
In a pan, add fenugreek seeds and fry them until they turn brown. Stir for a few seconds and then remove it from the pan and grind it into a fine powder along with the garlic pods to make masala powder.
Step 3 :
In another pan, heat 1 tsps. of oil and add amaranth leaves, cover and cook them for a minute or two. Remove the lid, stir and let it cook for another minute or until the amaranth leaves become soft. Add the masala powder, stir fry before you add red chilli powder, remaining oil and salt according to taste.
Finally, add the grated raw mango to the mixture. Combine everything well till the grated mango is coated in the masala and remove the pickle.
Serve with hot rice, ghee and dal.