Three Leaf Sukke
- Home
- Recipes
- Indian Curries
- 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
- ½ cup grated fresh coconut
- ½ tsp cumin (jeera) seeds
- 1″ pc cinnamon
- 2 pods cardamom
- 3 cloves
- ¼ tsp turmeric (haldi) powder
Method
Photo by Vinita Punjabi
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
