CHAWLI BHAJI(JAIN)

Ingredients
4 cups chopped amaranth (chawli) leaves
A pinch turmeric powder (haldi)
½ tsp mustard seeds (rai/sarson)
8 to 10 curry leaves (kadi patta)
2 whole dry red chillies,
broken into pieces
1 tsp soaked urad dal (split black lentil)
A pinch asafoetida (hing)
2 tsp oil
Salt to taste
Method
1. Cook together the chawli leaves, turmeric powder and salt with 1 cup water over a medium flame, till the water dries out.
2. Remove from the flame and keep aside to cool.
3. When cool grind into a fine paste. Keep aside.
4. Heat the oil in a non-stick pan, add the mustard seeds and fry till the seeds crackle.
5. Add the curry leaves, dry red chillies, urad dal and asafoetida and fry for a while.
6. Add the chawli paste and salt and bring to a boil. 7. Serve hot.