Nehal is always complaining that I cook greens every day and its always a challenge to get him to enjoy the flavor of greens in any form. Amaranth leaves are available almost all year round in our parts and its a very regular green at our home. There are quite a few varieties that we make with these greens, one of them, in combination with lentils (pesara pappu/moong) and another, a tangy stew (pulusu). Vepudu or stir fry or poriyal is another wonderful way to eat these nutritious greens. Today’s recipe, a low-fat, healthy stir fry made from Thota kura aka Amaranth leaves/Chinese spinach was thoroughly relished by both father-son duo.
Info on Amaranth greens – very good source of vitamins including vitamin A, vitamin B6, vitamin C, riboflavin, folate, dietary minerals including calcium, iron, magnesium, phosphorus, potassium, zinc, copper and manganese. More info on the nutritional values of amaranth leaves – cooked, boiled and drained.