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A bunch of amaranth leaves cleaned well
2 tsp oil
1 tsp mustard seeds
1 tsp bengalgram dal
1 tsp blackgram dal
1 red chilli cut into 2-3 pcs
Paste of 1 green chilli and 3 tbsp grated coconut
Salt to taste
2 cups thin buttermilk
Bit of asafoetida
2 tsp rice flour
Cook the greens with little water till half done. Now add the thin yogurt and cook well till soft. Add salt, masala paste and asafoetida. Make a paste of rice flour and stir it into the cooked greens. When it gets thick enough, temper with mustard seeds, bengalgram dal, red chilli and blackgram dal.
Serve with hot rice and ghee.
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