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Homestyle Tekeli Pitha paired with iron-boosting Lal Saag Sabzi. A simple yet soul-satisfying meal!
A traditional Assamese steamed rice cake, this pitha is incredibly soft and fluffy. Made with rice flour and a sweet coconut filling, it's a beloved breakfast or snack, especially during the Bihu festival.
Serving size: 2 pieces
Prepare the Rice Flour Mixture
A simple and nutritious North Indian stir-fry made with fresh red amaranth leaves. This quick and easy sabzi, tempered with garlic, chillies, and spices, is a vibrant and healthy dish that pairs perfectly with roti or dal rice.
Serving size: 1 cup
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Homestyle Tekeli Pitha paired with iron-boosting Lal Saag Sabzi. A simple yet soul-satisfying meal!
This assamese dish is perfect for lunch. With 563.53 calories and 10.559999999999999g of protein per serving, it's a high-fiber option for your meal plan.
Create the Sweet Filling
Set Up the Steamer
Assemble and Steam the Pitha
Serve Immediately
Prepare the amaranth leaves: Separate the leaves from any thick, tough stems. Place the leaves in a large bowl of cold water and swish them around to dislodge any dirt. Let them sit for 5 minutes for the grit to settle. Carefully lift the leaves out, discard the water, and repeat this process 2-3 times until the water is clear. Drain well and roughly chop the leaves.
Prepare the tempering: Heat mustard oil in a kadai or a wide pan over medium heat until it's lightly smoking. Reduce the heat slightly and add the cumin seeds. Once they begin to crackle (about 30 seconds), add the broken dry red chillies and hing. Sauté for another 15-20 seconds.
Sauté aromatics: Add the finely chopped garlic and slit green chillies to the pan. Sauté for about a minute until the raw smell of garlic disappears and it becomes fragrant. Then, add the finely chopped onion and cook for 3-4 minutes until it turns soft and translucent.
Cook the saag: Add the chopped red amaranth leaves to the kadai along with the turmeric powder. The pan will seem very full, but the leaves will wilt down quickly. Toss everything gently to coat the leaves with the tempering.
Simmer until tender: Cover the kadai and cook on low to medium heat for 7-10 minutes. The leaves will release their own moisture, so no extra water is needed. Stir occasionally to prevent sticking. Cook until the leaves are tender and cooked through.
Finish and serve: Uncover the pan. Add salt to taste and the fresh lemon juice. Mix well and cook for another 1-2 minutes on high heat to evaporate any excess moisture. Serve hot with fresh rotis, parathas, or as a side dish with dal and rice.
