Ponnaganti Aaku Carrot Kura / Water Amaranth Leaves and Carrot Curry

Ingredients

• 1 big cup chopped Ponnaganti Aaku/Water Amaranth Leaves
• 1 small cup grated Carrot
• 1 sp Red Chilli Powder
• 1 pinch Turmeric Powder
• 3 crushed Garlic Cloves
• Salt to taste
For Popu :
• 1/2 sp Mustard Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 Red Chilli
• 2 sp Oil

Instructions

1. Heat oil in a pan add popu ingredients and fry, once done add crushed garlic and fry for 5 secs, add chopped ponnaganti aaku/water amaranth leaves and mix well, cook on low flame for a couple of mins. Then add grated carrot and mix well.

2. Add salt, turmeric powder and mix well, sprinkle a very little water and mix well. Continue to cook on a low-medium flame until water amaranth leaves+carrot is fully cooked. Now add red chilli powder and mix everything well, cook for a while then turn off the flame and transfer into a serving bowl. Now water amaranth leaves/ponnaganti aaku carrot stir-fry is ready, serve with rice or roti.