Keerai Masiyal – Amaranth Leaves | Mallika Badrinath | Gravy Recipe For Rice

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Keerai masiyal
INGREDIENTS
Amaranth Leaves (Finely Cut) – 1 Bunch
Onion – (Finely Cut) – 1 (Big)
Tomato – 1 (Diced)
Brinjal – 2 (Cubed)
Green Chillies – 5
Raw Mango – 1/4th of a mango
Tamarind Extract (Thick) – 1/2 Cup (Squeezed from 1 lemon sized Tamarind)
OR Tamarind Paste – 1 Tsp
Salt – As required
Red Chilli Powder – 1/2 Tsp
Turmeric Powder – 1/2 Tsp

For Tempering:
Oil – 1 Tsp
Mustard Seeds – 1/2 Tsp
Black Gram Dhal – 1 Tsp
Cumin Seeds – 1/2 Tsp
Asafoetida Powder – 2 Pinches

METHOD
1. Cut All the vegetables finely and take it in a vessel.
2. Add tamarind extract, salt, chilli powder and pressure cook for 6 whistles.
3. Open the lid. Take out and mash well using a potato masher. (Strain the water from it before mashing)
4. Consistency should be thick.
5. Heat again to boil.
6. Temper all the mentioned ingredients in hot oil. Pour on top of masiyal. Serve with hot cooked rice.