Channa SiruKeerai Poriyal (ChickPeas & Amaranthus Stir-Fry)

Channa SiruKeerai Poriyal (ChickPeas & Amaranthus Stir-Fry)

Ingredients :

• 3/4 cup white chickpeas (kabuli channa) - soaked overnight
• 1 bunch sirukeerai (amaranths) - finely chopped
• 1 medium sized onion
• 4 dry red chilies
• 3 garlic flakes
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• asofoetida - a pinch
• salt to taste
• 1 tsp mustard seeds
• 5 curry leaves

Method :

• Pressure cook channa with 1 cup water for 3-4 whistles. Remove from the heat and drain the water completely.

• Heat 2 tsp oil in a kadhai and tamper mustard seeds. Add broken red chilies and garlic flakes. Saute a while.
• Add chopped onions and curry leaves. Fry for few mins. Add chopped keerai and 4 cup water.

 

• Cook it covered on low flame till the water is absorbed. Add channa, coriander powder, cumin powder, asofeotida and salt to taste.

• Mix well and cook it covered for another 10 mins. Serve hot with rice.