Recipe: Chaulai Ka Saag

a stir fry dish of amarnath leaves with chillies and spices, Cooked in under 15 minutes. It is usually eaten with makki roti.

Seemaz Kitchen

1. Wash 500 gms chaulai thoroughly and chop them.

2. In a kadai, heat 2 tbsp oil. add 1.5 tsp black gram skinned / sabut urad dal dhuli, 1 tbsp coriander seeds, 1/4 tsp methi seeds / fenugreek seeds, 1/4 tsp black peppercorns, 1.5 tsp cumin seeds, 2 dried red chillies (broken). stir on low flame until urad dal turns golden.

3. Then add 1 tbsp lemon sized piece of tamarind, 7 small shallots. stir for a minute.

4. Add 1 big chopped tomato and 1 chopped green chilli. cook till tomatoes become soft and mushy.

5. Next add 3 cloves of garlic. stir till garlic gets cooked.

6. Once masalas are cooked, add 1 tsp jaggery, the chopped chaulai. stir for about 3 minutes.

7. Once mixed well, add 1.5 cups water. bring the entire mixture to a boil. once it boils, turn off the flame.

8. Add salt to taste and let it cool completely. transfer to blender jar and make a puree. set it aside.

9. Heat 2 tbsp oil in a pan, add 2 tsp mustard seeds, 1 broken red chilli. switch off the flame and add 1/4 tsp turmeric powder, a pinch of hing / asafoetida, few curry leaves and then the chaulai puree.

10. Now switch on the flame and let this mixture come to a boil.