One of the best things about Amaranth leaves is its availability through out the year. A regular green in our kitchen and most times I prepare a dry saute. Today’s recipe is a simple and quick stir fry and makes a good side with rotis and rice. The final sprinkle of roasted sesame powder adds a nutty taste to the fry.
Thotakoora Vepudu Recipe
Prep & Cooking: 35-40 mts
4 big bunches fresh amaranth leaves (picked, use tender stalks) chopped
1 large onion, finely chopped
1 1/2 tsps ginger-green chilli paste
4 cloves garlic, crushed
big pinch turmeric pwd
1 1/2 tsps roasted sesame seeds pwd
salt to taste
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp split gram dal
1 dry red chillis de-seeded
1 sprig curry leaves
1 Boil the chopped amaranth leaves in just enough water (half a cup of water, approx) for 8-10 mts. Drain the left over water and use it to prepare chapati dough.
2 Heat oil, add the mustard seeds and once they splutter, add the cumin seeds, split gram dal, red chillis, curry leaves and saute for half a minute. Add asafoetida and stir for 2-3 seconds.
3 Add the onions and ginger-green chilli paste and saute till the onions turn transparent. Add salt and turmeric pwd and saute further for a minute.
4 Add the boiled amaranth leaves and saute for 15 mts or till done, without lid, on low flame. Finally add the roasted sesame pwd and combine. Turn off heat and serve hot with rice.