SENAKIZANGU SABJI

iNGREDIENT

Senakizangu 1/2 kg
Onion 1 big
Cumin powder 1 tsp
Corriander powder1tsp
Saunf powder1/2 tsp
Garlic 4 pods
Salt as per taste
Turmericpowder 1/2 tsp
Red chilli powder 1 tsp
Asafoetida 1/2 tsp
Lemon juice 2 tsp
Oil 2tbsp
Coconut oil 1tsp
Mustard seed 1 tsp for seasoning

METHOD

 Cut the vegetable .In a vessel add turmeric , cumin ,coriander , saunf ,salt , red chilli powder , asafoetida and mix well.
Cut the onion and grind it along with garlic to a smooth paste.Mix this paste with the mixture in the vessel and mix well.
On a pre heated kadai add oil and mustard seed, Now keep the f lame in simmer till the vegetable is done fully.When mustard splutters add the onion mixture paste and saute till the raw smell goes of completely and a good aroma comes out of it.By this time the slight water in onion mixture would have dried.
At this stage add the senakizhangu and keep stirring well till its mixed well with the onion mixture .Add the curry leaves and keep stirring. Close it with a lid and keep it for 10 minutes. In between keep stirring from the bottom.Finally add coconut oil and coriander leaves and stir for 3 minutes.