Three Leaf Sukke
Ingredients
- 15 spinach leaves
- 20 red amaranth (laal chaulai/laal saag) leaves
- 10 very tender pumpkin leaves
- ½ tsp cumin (jeera) seeds
- 1 large onion, chopped
- 4 cloves garlic
- 3 dry red chillies
- 10 curry leaves
- Unrefined salt to taste
For the Ground Masala
- ½ cup grated fresh coconut
- ½ tsp cumin (jeera) seeds
- 1″ pc cinnamon
- 2 pods cardamom
- 3 cloves
- ¼ tsp turmeric (haldi) powder
Method
Mix all the ingredients for ground masala, grind it coarsely and keep aside.
Wash and shred the leaves and keep aside. Heat a pan, add cumin, onion, garlic, dry red chilli and curry leaves. Sauté for a while, add all the leaves and sauté until the leaves are cooked. Add ground masala and stir for a few minutes. Add salt and serve with roti/rice.
Serves 1-2