Ingredients: Green Amaranth Leaves – a bunch,1 cup Fresh coconut – grated,1 teaspoon Cumin seeds (Jeera),1 Green Chilli,1 teaspoon Jaggery – crushed,1 teaspoon Mustard seeds,1/2 White Urad Dal (Split),1 Dry Red Chilli,Asafoetida (hing) – a pinch,1 sprig Curry leaves,2 teaspoons Sunflower Oil,Salt – to taste
Time in minutes: 20 Servings: 4 Course: Side Dish Diet: High Protein Vegetarian
Instructions: To begin making Harive Soppu Bendi Recipe (Karnataka Style Amaranth Leaves Cooked in Coconut Broth), clean, wash and rough chop the amaranth greens and keep aside.Make a smooth paste of the grated coconut, cumin seeds and green chilli using a mixer grinder with little water and keep aside.Now, cook the amaranth greens along with water and jaggery with 2 cups of water until the greens wilts.To this add the ground coconut masala paste and simmer for 10 minutes.Season with salt mix well and keep aside.Now heat oil in a small tadka pan, add mustard and urad dal and let it splutter.Once they splutter, add the asafoetida, red chilli and curry leaves and let it crackle.Once done, switch off the flame and transfer the tadka over the amaranth greens mixture.Serve the Harive Soppu Bendi Recipe (Karnataka Style Amaranth Leaves Cooked in Coconut Broth) along with steamed rice, Hunase Saaru Recipe (Mysore Style Spicy Tamarind Rasam), Gorikayi Palya Recipe and elai vadam for a simple weekday lunch.