LAL AUR HARA SAAG KI SABZI(Kempu Maththu Hasiru Harive Soppina Palya)

The lal & hara saag are called as Harive soppu or Dantina soppu in Kannada. They are called as Red & Green Amaranth Leaves in English.



Here in Karnataka, my mom prepares a pallya, adding coconut to the preparation. But my hubby's side in Bihar, they do not use coconut. Hence it is prepared plain & goes well with rotis.





Ingredients:

Fresh Amaranth Leaves (red & green) - 1 bunch each, washed & finely chopped
Onion - 1 medium, cut lengthwise
Dry Red Chilli - 2-3, broken
Mustard Oil - 1 /2 tbsp
Turmeric Powder - 1/2 tsp
Salt to Taste
Red Chilli Powder - 1/4 tsp

Method:

Heat oil in wok or a deep bottomed vessel. Add the broken chilli & sliced onions & fry for a minute or two. Once the onions turn translucent, add the chopped leaves & stir. Now add the turmeric powder, red chilli powder & salt & mix well. Cover with alid & reduce the flame to low. Let the leaves cook in its own juice. No extra water needed. Keep stirring till done.





Serve hot with rotis, or Chaawal & dal.

ALOO METHI BHOONJIYA(Fenugreek Potato Dry)

Aloo Methi in Hindi, can be prepared with both fresh methi leaves as well as Kasoorimethi leaves (dried fenugreek). And Aloo can be prepared both by frying it dry, with the leaves or by boiling & crumbling the potatoes.

I prepare it both the ways. I personally like Aloo methi fried.

Ingredients:

Aloo (Potato) - 2-3, peeled & cut to not so thick pieces.
Fresh Fenugreek Leaves (Methi leaves) - 1/2 a bunch, washed & finely chopped
Onion - 1 medium, finely chopped
Dry Red Chillies - 2-3
Turmeric Powder - 1 tsp
Red Chilli Powder - 1/4 tsp
Salt to Taste
Mustard Oil - 1 tbsp

Method:

Soak the potato pieces in water to prevent the potato from turning brown.

Heat oil in a wok or a deep bottomed vessel. Once very hot add the broken red chillies & chopped onions. Saute for a minute or two. Then add the potato pieces & add salt, turmeric powder & red chilly powder. Keep stirring it continuously on medium flame till the potato turns golden brown.



Now add the chopped Methi leaves & stir fry well. Cover the lid of the vessel. Reduce the flame. Keep stirring it in between, to prevent it from getting stuck at the bottom of the vessel. Once when the leaves look cooked & the potatoes have blended well with the leaves & the masala, remove from fire.





Serve it hot with rice & dal, rotis or pooris.

Variation:



Instead of the raw potatoes, one can use the boiled & crumbled potatoes similarly.