Robaxin us Lunch time- chapati, shalgam/Shaljam/turnip gravy, alu kasha( dry curry) and khatta Saga( leafy vegetable) chutney.
http://littlechurchonthelaneweekdayschool.com/profile/mrs-sara/ Recipe of Khatta Saga Chutney(Sour leafy vegetable chutney)
go to site For this you can use Khatta bhaji ( a green leafy vegetable, smaller version of palak or spinach – Sorrel leaves, commonly known as Gongura in Telugu leaves), Amaranth or Thotakura or Shravani Maath.
Sour leafy vegetables (cleaned and chopped finely)
Zeera 1 tbsp
Sabut Urad daal 1 tbsp
Dry Red Chilly 1
Small onion 1 (Chopped)
Capsicum 1 ( cut in half)
Garlic 6-7 (Whole)
Tomato 1 (Chopped)
Juice of half lemon
Oil 1 tsp
Salt 1 tbsp
For Tadka –
In a pan heat oil. Then keep the flame low.
Add zeera, sabut urad daal, dry red chilly. After the zeera and urad daal stops crackling add shallots, chopped onion and garlic.After all these slightly starts to change colour, remove this from oil and transfer in a bowl.
Then in the same pan add the leafy vegetables and capsicum. continue to saute in high flame.
Add chopped tomato after 5 minutes. After the water contents from the leafy vegetable starts evaporating completely.
Remove from the heat. Wait till completely cool down.
In a grinder/ mixi add the prepared tadka, the prepared steamed leafy vegetables and salt.
Pulse it for 3-4 sec.Don’t over grind.
Remove the prepared chutney and transfer in a bowl. Add the lemon juice.
Enjoy with hot rice or chapati.
Note: You can preserve this chutney in a airtight container and keep it in fridge.