Amaranth Leaves with water chestnut subji

Name: Amaranth Leaves with water chestnut subji
Total time: 1800 s
Yield: 1-2 people
Cuisine: Indian
Ingredients: 100 grams amaranth leaves; 100 grams waterchestnut; 1/2 teaspoon red chilli flakes; 1/2 teaspoon amchur powder; 1/4 teaspoon hing; 1 pinch turmeric powder; to taste Salt; 1/2 teaspoon jeera; 1/2 teaspoon saunf

Shruti Raman( legendet100) @cook_12109508

#ga24
#week 2 dec to 8 th
#Amaranth leaves
#Waterchestnut

Shruti Raman( legendet100) @cook_12109508

#ga24
#week 2 dec to 8 th
#Amaranth leaves
#Waterchestnut

Saved

Ingredients

30 mins

1-2 people

100 gramsamaranth leaves
100 gramswaterchestnut
1/2 teaspoonred chilli flakes
1/2 teaspoonamchur powder
1/4 teaspoonhing
1 pinchturmeric powder
to taste Salt
1/2 teaspoonjeera
1/2 teaspoonsaunf

Saved

Steps

30 mins

1

Pressure cook, the water chestnut for five results and allow to cool. now shop and wash the amranth leaves and keep aside.
2

In a pan, add oil, sprinkle a little salt hing and turmeric powder.
3

Now add Jeera, saunf and let it splutter. to this add the amranth leaves and sauté it for a while.
4

Now sprinkle salt for the leaves and cook it till soft.
5

Peel the waterchestnut, chop it and add it to the cooked amranth leaves.
6

Add chilli flakes, amchur powder mix sprinkle water close and simmer for two minutes. Serve hot with phulkas.