Saturday, 15 October 2011

Amaranth leaves curry / Thotakoora vepudu

Amaranth leaves, also called as chinese spinach. There are lots of varieties that can be prepared using these greeny leaves. One among them is a stir fry with a touch of spicy peanut powder.

2  large bunches of fresh amaranth leaves - picked and chopped
1 large onion, finely chopped
Garlic cloves, crushed - 3- 4
Tturmeric pwd - 1 pinch
Roasted peanuts - 2 tbsp
Chili powder - 1 tsp
salt to taste
1 tbsp oil

For popu/tadka/seasoning:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp split gram dal
1 dry red chillis de-seeded
1 spring curry leaves

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 the onions and saute till the onions turn transparent. Add salt and turmeric pwd and saute further for a minute.
Add the washed and chopped amaranth leaves and saute for a minute. Cover the pan with lid and cook for about 15 mts or till done.
In the mean time, grind the roasted peanuts, 1 garlic clove, salt and chili into coarse powder. 
Finally add the roasted peanut powder and mix every thing. Turn off  the heat and serve with hot rice.

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