Cuisine: Andhra Pradesh state of India
Ingredients:
Amaranth leaves – 3 bunches
Coconut oil – 2 tablespoons
Channa dal (split Bengal gram) – 1 teaspoon
Urad dal (split black gram) – 1 teaspoon
Mustard seeds – ½ teaspoon
Cumin seeds – ½ teaspoon
Dry red chillies – 5
Garlic cloves – 20
Curry leaves – 1 sprig
Salt – as required
Method:
Wash the amaranth leaves and drain the water completely. If the amaranth stalks are tender, you can add them also along with the leaves. If they are not tender, don’t add them. Chop the amaranth finely. Heat oil in a kadai/pan and add channa dal and urad dal. Once they turn slightly brownish, add mustard seeds and cumin seeds. Then add dry red chilies and garlic cloves. Fry for a minute and add curry leaves. Then add chopped amaranth and mix. Fry until amaranth leaves become soft and all the water content is gone. Keep sautéing occasionally. In the end, season with salt and turn off the stove. Serve along with rice, roti, or as a side dish.
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