Red Amaranth leaves' tangy gojju | How to make Red Amaranth leaves' tangy gojju

By Rajeshwari Bhat  |  20th Feb 2018  |  
5 from 1 review Rate It!
Red Amaranth leaves' tangy gojjuby Rajeshwari Bhat
  • Prep Time

    10

    mins
  • Cook Time

    10

    mins
  • Serves

    3

    People

1

1

About Red Amaranth leaves' tangy gojju Recipe

Amaranth leaves' tangy gojju with onion and garlic gives good taste piping along plain rice.

Red Amaranth leaves' tangy gojju

Ingredients to make Red Amaranth leaves' tangy gojju

  • amaranth leaves 1 bunch
  • onion chopped 1 cup
  • water
  • salt to taste
  • turmeric powder a pinch
  • Tamarind 1 gooseberry sized soaked water
  • garlic 8-10
  • Ciba taaza Achari masala powder 1 tsp
  • jaggery syrup 1 tsp (optional)
  • For seasoning..
  • Cooking oil 1 tsp
  • urad dal 1 tsp
  • mustard seeds 1 tsp
  • red chilli 1
  • curry leaves few

How to make Red Amaranth leaves' tangy gojju

  1. WASH, CLEAN AND CHOP AMARANTH LEAVES 1 BUNCH
  2. DO SEASONING, ADD CURRY LEAVES
  3. ADD AMARANTH LEAVES
  4. WATER
  5. TAMARIND SOAKED WATER
  6. TURMERIC POWDER, SALT
  7. WHILE FINELY BOILING ADD ONION AND CIBA TAAZA ACHARI MASALA POWDER
  8. COVER AND COOK FOR 2 MINUTES
  9. ADD FRIED GARLIC, MIX WELL AND SERVE

Reviews for Red Amaranth leaves' tangy gojju (1)

Shelly Sharma7 months ago

Deliciously amazing!!!
Reply
Rajeshwari Bhat
7 months ago
tq