Ponnaganti Aaku Kobbari Vepudu / Water Amaranth Leaves Coconut Fry

Ingredients

• 1 cup chopped Ponnaganti Aaku/Water Amaranth Leaves
• 2 sp grated Fresh Coconut
• 1 pinch Turmeric Powder
• 1/2 sp Red Chilli Powder
• enough Salt
For Popu :
• 1/2 sp Mustard Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 Red Chilli
• few Curry Leaves
• 2 sp Oil

Instructions

1. Clean and remove the hard stems from the water amaranth leaves, then wash well under running water and drain. After that chop into small pieces.

2. Heat oil in a pan add popu ingredients and fry, once done add curry leaves, chopped ponnaganti and stir-fry for a min. Then add in salt, turmeric powder and mix well. Sprinkle a little water and cook with cover for 10 mins on low-medium flame, stirring occasionally.

3. When the curry is completely done add grated coconut, red chilli powder and mix it well. Fry for a couple of mins without lid. Then turn off the flame and transfer into a serving bowl. Now Ponnaganti kobbari vepudu is ready to serve.