Those who follow Sameera Reddy on social media are familiar with her popular cooking videos with her mother-in-law Manjri Varde, dubbed ‘Messy Mama & Sassy Saasu’. The two keep us entertained with their culinary adventures from time to time. Recently, they invited celebrity chef Saransh Goila to cook up a storm for viewers. Sameera posted the recipe video, which was also shared by Goila, on Instagram where the chef and Manjri Varde together cooked ‘Laal maat shakshouka’ along with some mouth-watering thecha. The trio made the cooking process look like a lot of fun with the video featuring banter between Sameera and her mom-in-law.

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In the caption, Sameera mentioned, “Laal Maat Shakshouka with Saransh Goila, Messy Mama & Sassy Saasu, Masti Mirchi & Madness!”

She further added that the dish was a spur-of-the-moment creation by Saransh Goila, inspired by Manjri Varde’s love for the gorgeous red amaranth or laal maat leaves. Talking about the benefits of red amaranth, Sameera wrote, “It’s rich in iron, antioxidants and a great immunity booster. This super leaf is yum and has great health benefits.”

Ingredients for Shakshouka:

1) Laal maat or red amaranth – 1 big bunch

2) Eggs – 5

3) Spring onion or green garlic – 1/2 cup

4) Leeks – 1/2 cup

5) Jeera – 1tsp

6) Garlic – 6-8 cloves chopped

7) Fresh grated coconut – 1/2 cup

8) Coriander powder – 2tsp

9) Salt to taste

10) Lemon juice – ½

11) Coriander – for garnish

12) Peanut thecha 4 tsp

Ingredients for thecha:

1) Roasted green chilli 10

2) Roasted peanuts 2.5tbsp

3) Garlic 8 cloves

4) Roasted jeera 1.5tsp

5) Coriander chopped 2tbsp

6) Oil 2tbsp

7) Salt

How to make the thecha?

For this, they put roasted green chillies, peanuts, cumin seeds, garlic, coriander leaves and salt along with some oil in a mortar-pestle and pound roughly so that some texture remains. After missing it all, the thecha was ready.

How to make laal maat shakshouka?

1) Add 2 tablespoons of oil into a large pan placed on medium heat. Once hot, add the cumin and garlic and wait for them to crackle. After this, add leeks and chopped spring onion and cook for three to four minutes. Add coconut, coriander powder and salt, and saute for some more time.

2) Add the laal maat in batches and keep blending it well in the pan. You need to continue stirring until it turns soft. Once cooked, you can check and adjust salt and seasoning.

3) Make five wells (some space at five spots) in the pan and crack an egg into each well and sprinkle each one lightly with salt or the thecha you prepared. Cover the pan and cook for some time.

Watch the video here:

In the end, we can see the trio relishing the delectable laal maat shakshouka and thecha.