Ingredients
- 1 big cup chopped Ponnaganti Aaku/Water Amaranth Leaves
- 2 Tomatoes finely chopped
- 1 Onion finely chopped
- 2 Green Chillies chopped
- 1 pinch Turmeric Powder
- fistful Dry Coconut Pieces
- 1 sp Red Chilli Powder
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Chana Dal
- 1/2 sp Urad Dal
- 1 Red Chilli crocked
- few Curry Leaves
- 2 sp Oil
Instructions
Heat oil in a pan add popu ingredients and fry, once done add curry leaves, chopped onion, green chillies and saute till they become translucent. In the meantime, grind coconut pieces into a coarse powder with red chilli powder and keep aside.
Add in chopped tomatoes and cook for a couple of mins until they become soft.
Then add chopped ponnaganti aaku and stir, add salt, turmeric powder and mix thoroughly, let it cook for a couple of minutes with a lid. If the curry is too dry sprinkle a very little water and continue to cook on a low-medium flame until water amaranth leaves are fully cooked, keep stirring now and then.
Add ground coconut+red chilli powder and mix everything well. Cook it for a while with lid, after that turn off the flame and transfer it to a serving bowl. Now water amaranth leaves tomato curry/ponnaganti aaku tomato kura is ready, serve with rice or roti.