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2 bunches - amaranth greens, cleaned, plucked
1 tsp - Red Chilli powder
1/2 tsp - Coriander seeds (dhania) powder
3-4 pinches - Turmeric powder
2 pinches - Asafoetida
Salt to taste
1/4 tsp each - cumin and Mustard Seeds
2 pieces - tamarind, finely chopped (or 1/4 tsp paste)
1 tbsp - oil
A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.
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