Red Amaranth Stir Fry

Red amaranth leaves is a rich source of powerful antioxidants, phytonutrients, minerals and vitamins. They have no cholesterol and just some traces of fats. Moreover, it has huge amounts of soluble and insoluble dietary fibre as well. It is also rich in potassium. Amaranth leaves can be used in crackers or made into a curry with dal. You may check them by clicking on

those links. This is a simple stir fry with minimal oil. You can even make a yoghurt based raita with these leaves. Pair this dish with hot steamed rice (preferably Kerala matta red rice) and your lunch is sorted.

Ingredients:

• Red amaranth leaves a bunch
• Salt to taste
• Turmeric powder 1/4 tsp
• Garlic cloves 4-5
• Shallots 4-5
• Dry red chilies 2
• Cumin seeds 1/2 TS
• Grated coconut 2 tbsp
• Curry leaves few
• Green chilies 2
• Coconut oil 1 tsp
• Mustard seeds 1/2 tsp

Method:

• Cut the thick stalk, clean and wash the leaves thoroughly.
• Chop them finely.

• Heat a teaspoon of oil in a kadhai and add mustard seeds.
• When they splutter, add dry red chilies and shallots.
• Now add the chopped leaves, garlic cloves, turmeric powder and salt.

• Cover and cook for 6-7 minutes.
• Meanwhile coarsely grind the grated coconut, a shallot, cumin seeds and curry leaves.
• Add this to the leaves mixture. Cover and cook again for 2 minutes.

• Stir well so that the coconut mixture gets uniformly mixed.
• Serve it hot with steamed rice and curd. A very healthy and almost oil free dish is ready.