Diwana Handi

Instructions

1. Chop the methi leaves and wash it thoroughly. Fill a bowl with water and empty the methi leaves in the water. The residue will get collected at the bottom of the bowl and the floating methi leaves can be used for the curry.
2. Separate the koyagura or green amaranth leaves from the main stalks. Wash the greens thoroughly for about 3-4 times until the water runs clean. Do the same with the palak.
3. Chop all the greens and keep it aside. Chop even the dil leaves after washing and add it to all the other greens.
4. Now add the oil in a pressure cooked and let it heat up. Once it is hot enough, add the methi leaves that are soaking in the bowl of water (just the leaves are to be used not the water).
5. Fry on high flame for 1 minute. Use a long handle spoon because there will be a lot of spluttering in the oil.
6. Then add the chopped onions and green chillies. Fry the onions until it turns pinkish.
7. Add the ginger garlic paste and fry until the raw smell disappears.
8. Add the chillie powder, turmeric and salt. Finally add the chopped tomatoes and fry until the tomatoes turn mushy.
9. Now add the thoroughly washed meat and mix well. Let it fry in the ingredients for a minute.
10. Add a cup of water and cover the pressure cooker with the lid. Let the cooker go for 5-6 whistles. Switch off the gas and check for the doneness of the meat. If it needs more cooking, then cover the cooker again and let it go for 2-3 whistles more. But if the meat seems cooked, then add all the greens to the cooker and mix thoroughly. As the cooker is open allow the green leaves to cook on high flame until it leaves out enough water and settles down in the cooker.
11. Then put on the lid and let the cooker give out 2 whistles. Switch off the heat. Let the steam settle down and then open the cooker cover. Mix the curry. With the lid off, allow the curry to cook on high flame until most of the water has evaporated.