Ponnaganti Aaku Pesarapappu Kura - Water Amaranth with Greengram Dal Fry Recipe

Ingredients

• Ponnaganti Aaku - 4 bunches
• Pesarapappu (Moong Dal) - 1/2 cup
• Salt - 3/4 tsp
• Chilli Powder - 1/2 tsp
• Oil - 3 tbsp
• Seasoning - Mustard - 1/4 tsp, Urad Dal - 1tsp 

Preparation

1. Pluck the leaves of Ponnaganti, wash and cut into pieces.
2. Soak Pesarapappu for an hour. Drain the water and spread on dry cloth for 5 min.
3. Put a pan with oil on medium flame. Add seasoning.
4. When Urad Dal turns light brown in colour, add Pesarapappu to the pan and stir fry.
5. When it turns light golden, add Ponnaganti leaves. Raise the flame and stir fry for 2 min.
6. Cover with lid and let it fry on low flame. Stir now and then.
7. When colour of the leaves changes and it is coarse, turn off the flame.

Note - Vadiyalu (Frimes) and Pickled Mirch (Oorina Mirapakayalu) will be tasty with this curry.