Ingredients:
1 bunch Amaranth greens
1 medium Onion chopped
1 Tsp Mustard seeds
1 Tsp oil
For Vadiyalu:
1/2 cup split black gram
Ash gourd
Dry red chilli flakes to taste
1 tsp Cumin seeds
Salt to taste
2 pinches hing
oil to fry
Directions:
1. Wash black gram and soak for 3 hours. Drain away excess water and grind into a coarse/grainy tight paste/dough.
2. Cut the Ash gourd into smaller manageable chunks, carve out the white fleshy part of the vegetable and discard the tough peel.Chop the white flesh into small pieces.Set aside.
3. Add hing,Cumin,chillies and salt to the black gram dough and mix in thoroughly.
4. Place the cauldron of oil on heat for deep frying.Now drop small balls of dough in oil.Let them turn golden brown in color.Take them out and keep aside.
5. Remove leaves from Amaranth greens, discard the stems.Wash the leaves in cold running water, drain in a colander. Take a bunch of leaves, chop them lengthwise & breadthwise so that they are fine chopped.
6. Heat 1 tsp oil in a pan. When it is hot, add Mustard seeds. When they splutter, add chopped onion. When it browns, add chopped Amaranth greens and salt. Cover and cook until they are soft, around 7 mins.You may add a tablespoon of water if needed.
7. Mix in the Vadiyalu into the cooked greens, cover and cook for 2 minutes.
1 medium Onion chopped
1 Tsp Mustard seeds
1 Tsp oilFor Vadiyalu:
1/2 cup split black gram
Ash gourd
Dry red chilli flakes to taste
1 tsp Cumin seeds
Salt to taste
2 pinches hing
oil to fry
Directions:
1. Wash black gram and soak for 3 hours. Drain away excess water and grind into a coarse/grainy tight paste/dough.
2. Cut the Ash gourd into smaller manageable chunks, carve out the white fleshy part of the vegetable and discard the tough peel.Chop the white flesh into small pieces.Set aside.
3. Add hing,Cumin,chillies and salt to the black gram dough and mix in thoroughly.
4. Place the cauldron of oil on heat for deep frying.Now drop small balls of dough in oil.Let them turn golden brown in color.Take them out and keep aside.
5. Remove leaves from Amaranth greens, discard the stems.Wash the leaves in cold running water, drain in a colander. Take a bunch of leaves, chop them lengthwise & breadthwise so that they are fine chopped.
6. Heat 1 tsp oil in a pan. When it is hot, add Mustard seeds. When they splutter, add chopped onion. When it browns, add chopped Amaranth greens and salt. Cover and cook until they are soft, around 7 mins.You may add a tablespoon of water if needed.
7. Mix in the Vadiyalu into the cooked greens, cover and cook for 2 minutes.
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