Curd Vada with Leafy Vegetables

Ingredients:
Amaranth (Thotakoora) - 1 Bunch

Spinach (Palak) - 1Bunch

 Green Sorrel (Chukkakoora) - 1Bunch

 roselle leaves (Gongura) - 1 Bunch

Pudeena - 1 Bunch

Coriander - 1Bunch

White gram - 1/2 Kg

Curd - 1 litre

Green Chili - 8

Oil - Sufficient for frying

For seasoning:

Chana Dal - 1 tea Spoon

White Gram - 1/2 tea spoon

Zeera ( Cumin seeds) - 1 tea Spoon

Mustard Seeds - 1 tea spoon

Ginger Garlic Paste - 2 tea spoon

Salt - according to taste

Dry chili - 6

Curry leaves - 2 stems

Preparation of Curd Vada with leafy vegetables:

1. Soak white gram in water before day.

2. Place a bowl and add oil in it.

3. Let the oil get boil.

4. Then add ground nuts, white gram, zeera, mustard seeds, ginger garlic paste, dry chili, 
curry leaf.

5. Let them fry for 20 minutes . This is known as seasoning.

6. Now add this seasoning mixture in curd.

7. Then add salt in it and mix finely.

8. Chop leafy vegetables and even green chili.

9. Now add chopped leafy vegetables and green chili in the mixture of ground nuts, white 
gram, zeera, mustard seeds, ginger garlic paste, dry chili which we prepared just now.

10. Now prepare vada using this mixture.

11. Now fry these vada's in oil.

12. Then place them in curd which we prepared with seasoning and vegetables.

13. Therefore, curd vada with leafy vegetables are ready.