Amaranth Leaves and Garlic Stir-Fry Recipe
Can You Be Red With Envy?
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.
- 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, to taste
- 1 cup tomatoes, chopped
- 2 tsp grated coconut (optional)
- Wash amaranth leaves 2-3 times in water. Separate the leaves from the stem. Store the stem in the refrigerator for future use. Finely chop the leaves. Set aside.
- Heat oil in a deep-bottomed pan. Throw in the mustard seeds, diced garlic cloves, broken dry red chilies, and asafoetida powder. Saute over low fire until mustard crackles. By this time, garlic should become golden.
- Add chopped tomatoes. Add some salt. Continue sauteing over medium-low fire until the tomatoes become soft.
- Add chopped amaranth. Increase the fire. 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 optional grated coconut and remaining salt. Mix well.
- Once the mix becomes dry, turn off the fire. Transfer the curry to a serving dish.
- Red amaranth leaves and garlic stir-fry is ready to serve. Serve it with boiled rice, curd rice, pancakes, or chapati. Enjoy!