Laal Maath Subji - Prasad Naik
- Wash and cut the Laal Maath as shown in picture and keep aside.
- Take a deep Kadhai, heat up 2 tbsp of oil, give a Tadka of 5 Bedgi Mirchi Broken in half, after the Aroma add 4 fine chopoed Onions, Fine chopped 10 pods of Garlic and 1tbsp of Garlic paste. (To get rid off typical leafy smell) Add fine cut washed Laal Maath. Cook them with open lid as the Laal Maath leaves its own water contents and gets cooked in same.
- Add Salt only after it cooks as Laal Maath cut leaf shinks after cooking. Subji is ready to serve.