Ayurvedic Cooking

Ayurvedic touch to Modern and Traditional Vegetarian recipes [Yummy & Easy Recipes without Onion, Garlic, Soy, Mushroom and Nightshades(Tomato/Potato/Bell Pepper/Eggplant)]

Snake Gourd & Amaranth Leaves Stir-Fry | Pudalangaai Mulakkeerai Poriyal

Snake Gourd & Amaranth Leaves Stir Fry

Snake Gourd & Amaranth Leaves Stir-Fry

Serves: 3

Choose organic ingredients whenever possible.

Ingredients : (Visit English – Tamil – Hindi translation/ஆங்கிலம்-தமிழ் மொழி பெயர்பு)

  • Chopped Amaranth Leaves(Red-Green mixed variety) – 3 cups
  • Peeled & Chopped Snake Gourd – 2 cups
  • Shredded coconut – 1 tbsp
  • Shredded Ginger – 2 tsp
  • Mustard Seeds – 1/4 tsp
  • Cumin seeds – 1/2 tsp
  • Ghee or Sesame Oil – 2 tsp
  • Turmeric powder – 1/8 tsp
  • Curry leaves – few
  • Asafoetida – a pinch
  • Salt – To taste

Get Started:

  • Heat ghee or oil in a pan and add mustard seeds.
  • Once the seeds pop, add cumin seeds, curry leaves and asafoetida and saute for few seconds.
  • Then add snake gourd, turmeric powder, little water and let it cook covered on low-medium flame till the veggies are 50% cooked.
  • Then add the chopped amaranth leaves, salt, ginger and give it a stir.
  • Let it cook covered on low flame till the veggies & greens are completely cooked.
  • Switch off the flame and add shredded coconut.

Yummy & healthy subji is ready.

Enjoy it as a side-dish for Roti-Dal combo or any Variety Rice.

Note:

  • Cooked Amaranth leaves are a good source of Vitamins.
  • Snake gourd is a coolant. Its better to remove its seeds before cooking as it might cause indigestion.

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