Sameera Reddy Instagram – Laal Maat Shakshouka with Saransh Goila🕺🏻Messy Mama & Sassy Saasu👯‍♂️ Masti Mirchi & Madness! This dish was a spur of the moment creation by @saranshgoila inspired by @manjrivarde ‘s ❤️for the gorgeous Red Amaranth / Laal Maat leaves! 🍂Rich in Iron, antioxidants and a great immunity booster✅this super leaf is yum and has great health benefits💪🏼 🍂 Laal Shakshouka Ingredients for Shakshouka 🍂 Laal Maat or Red Amaranth – 1 big bunch Eggs – 5 Spring Onion or Green Garlic – 1/2 cup Leeks – 1/2 cup Jeera – 1tsp Garlic – 6-8 cloves chopped Fresh grated coconut – 1/2 cup Coriander powder – 2tsp Salt to taste Lemon juice – 1/2 Coriander – for garnish Peanut Thecha 4 tsp Ingredients for Thecha 🌶 Roasted Green Chilli 10 Roasted peanuts 2.5tbsp Garlic 8 cloves Roasted Jeera 1.5tsp Coriander chopped 2tbsp Oil 2tbsp Salt Method For the thecha, place all the ingredients in a Mortar pestle and pound roughly so that some texture remains. You can also blend coarsely. For the Shakshouka Put the 2 tablespoons of oil into a large sauté pan and place on a medium heat. Once hot, add the cumin and garlic and let them crackle. Now add leeks and spring onion and cook for 3/4mins minutes, add coconut, coriander powder and salt and saute for another 2/3mins. Add the Laal Maat / Red Amaranth– in batches, if you need to – and cook for another 6 minutes, covered, stirring occasionally, until completely softened. Check for salt and seasoning. Make five wells in the pan and Crack an egg into each well and sprinkle each one lightly with salt and pepper. Cover the pan and cook for a final 4 minutes or so, until the egg whites are set but the yolks are still runny or cooked (If that’s how you like it) Put a small spoon of thecha and mix over the eggs and serve with Poie or pav! #messymamaandsassysaasu #saranshgoila #cooking #saasbahu #cookingathome 💃🏻