Greens hold a special place in my kitchen, though I have a tough time getting Nehal overcome his aversion to eating greens. What I usually do is camoflauge a greens stir fry dish with some grated cheese and tomato sauce and prepare a sandwich for him.:) Satish and I are fond of most greens and usually prepare them on a daily basis, especially in combination with tur dal (red gram lentil).
This summer the rythu bazaars in Vizag are loaded with fresh amaranth and red sorrel leaves (gongura). Each morning we wake up to the call of the vegetable vendor shouting “aakuralu” (green vegetables), selling fresh greens like coriander leaves, mint, red sorrel, spinach, amaranth and methi leaves.
Today, I’m sharing a simple stir fry of amaranth leaves. Its tastes great with white rice, we had it along with a lentil stew pappu pulusu and perugu (curd).
My entry to JFI-WBB – Green Leafy Vegetables hosted by creator of Jihva, the lovely Indira of Mahanandi.