Methi Tambdi Bhaji

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Recipe

Ingredients

1 bunch	red amaranth leaves (tambdi bhaji)
1 cup	fenugreek leaves (methi)
2 tablespoons	coconut oil
1 teaspoon	mustard seeds
1 teaspoon	urad dal
1 pinch	asafoetida (hing)
2	dried red chilies
1 medium	onion, finely chopped
1 cup	fresh grated coconut
—	salt to taste

Instructions

1. 1 Wash the red amaranth leaves and fenugreek leaves thoroughly. Chop them finely and set aside.
2. 2 Heat coconut oil in a pan over medium heat.
3. 3 Add mustard seeds and allow them to splutter.
4. 4 Add urad dal and fry until golden brown.
5. 5 Add a pinch of asafoetida and the dried red chilies. Sauté for a few seconds.
6. 6 Add the chopped onion and sauté until it turns translucent.
7. 7 Add the chopped red amaranth and fenugreek leaves. Stir well.
8. 8 Cover and cook on low heat for about 5-7 minutes, stirring occasionally.
9. 9 Add the grated coconut and salt to taste. Mix well.
10. 10 Cook for another 2-3 minutes until the greens are tender and well combined with the coconut.
11. 11 Serve hot with rice or chapati.