Sorrel leaves and chilly curry with bhakari and thecha Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, mustard seeds, and asafoetida. Once they splutter, add chopped onions and saut茅 until golden brown.
• STEP 2.Add chopped sorrel leaves, green chilies, turmeric powder, red chili powder, and salt. Cook for a few minutes until the leaves wilt.
• STEP 3.Add water and bring the curry to a boil. Reduce the heat and simmer for 10-15 minutes until the flavors are well combined.
• STEP 4.For the bhakari, mix millet flour, salt, and water to form a dough. Divide the dough into small balls and roll them into flatbreads. Cook on a hot griddle until golden brown and crispy.
• STEP 5.For the thecha, blend green chilies, garlic, peanuts, salt, and lemon juice in a food processor until smooth.
• STEP 6.Serve the sorrel leaves and chilly curry with hot bhakari and thecha. Enjoy!

Cooking Tips

• You can adjust the spiciness of the curry by adding more or fewer green chilies.
• If sorrel leaves are not available, you can substitute with spinach or amaranth leaves.
• Make sure to roll the bhakari thin to ensure even cooking and crispiness.
• The thecha can be stored in an airtight container in the refrigerator for up to a week.

Storage and Serving

• Leftover curry can be stored in the refrigerator for up to 3 days.
• Reheat the curry before serving and adjust the consistency with water if needed.
• Serve the sorrel leaves and chilly curry with hot bhakari and thecha for a delicious and satisfying meal.