I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.
This amaranth stir-fry is easy to make and beautifully aromatic. It is a mild side dish that can be served alongside many main course meals. Amaranth leaves contain many nutrients, including vitamin A, vitamin E, antioxidants, iron, fiber, and minerals. Enjoy this dish with boiled rice, curd rice, pancakes, or chapati.
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- 2 packed bowls red amaranth leaves, washed and roughly chopped
- 5–6 garlic cloves, diced
- 2 dry red chilies, broken
- 1/2 tsp mustard seeds
- 1/4 tsp asafoetida (hing powder)
- 1/4 tsp jaggery powder or sugar (optional)
- 2 tsp oil
- 1/2 tsp salt, or to taste
- 1 cup tomatoes, chopped
- 2 tsp grated coconut (optional)
- Wash the amaranth leaves 2–3 times in water, then separate the leaves from the stems. Store the stems in the refrigerator for future use. Chop the leaves finely then set them aside.
- Heat oil in a deep-bottomed pan. Throw in the mustard seeds, diced garlic cloves, broken dry red chilies, and asafoetida powder. Sauté over low fire until the mustard crackles. By this time, the garlic should be golden.
- Add the chopped tomatoes and some salt. Continue sautéing over medium-low fire until the tomatoes become soft.
- Add the chopped amaranth. Increase the fire and stir-cook for 8–9 minutes or until the leaves are cooked. Add the optional jaggery powder or sugar (to balance the salty and sour flavor).
- Sprinkle some water while cooking to prevent burning the contents on the bottom. Cover the pan for fast cooking. Add the optional grated coconut and the remaining salt and mix well.
- Once the mix becomes dry, turn off the fire and transfer the curry to a serving dish.
- Your red amaranth leaf and garlic stir-fry is ready to serve. Serve it with boiled rice, curd rice, pancakes, or chapati. Enjoy!