Red Amaranth leaves curry with Chow Chow and Jackfruit seeds.

Tambade bhajje ambata seemebadanekai ani bikand ghalnu.

Red Amaranth leaves curry with Chow Chow & Jackfruit seeds.

For Masala: Grind ½ cup of grated coconut with 5-6 Red kashmiri chillies & a small marble sized tamarind to a very smooth paste & keep ready.

Pressure cook ½ cup of toovar dal to 3-4 whistles (should mash well but do not blend) & keep aside. Now pressure cook around 3 cups of finely chopped Red Bhajji/Amaranth leaves with one Seemedbadanekai (chow chow) chopped to chunks & a few bikand(jack fruit seeds skinned) to one whistle. Add the ground masala, mix well & let boil.

For Seasoning : Heat oil about 3tblsp in a small kadai, add one medium sized onion chopped fine & fry till brown. Add to the curry. Mix well, cover & rest for 5-10 minutes before serving.