Amaranth or Amaranthus Stir Fry / Dhantu Keerai Poriyal/
Thota Kura Vepudu / Dhantu Soppina Palya
Amaranth leaves are one of the commonest available greens in any vegetable shops in India. It is very common to consume a variety of greens daily back home. Every day very early in the morning we can see vendors selling different varieties of greens in carts or some of them in baskets on their heads shouting to buy some. After moving here , I missed all the greens and only from few years started to get few varieties and whenever I find this bunch I first take them in my cart. This leaves are very easy to clean and also no need to throw away the stem. They also can be used as stir fry or add them in kootu’s, sambar or soups.
Amaranth leaves are one of the commonest available greens in any vegetable shops in India. It is very common to consume a variety of greens daily back home. Every day very early in the morning we can see vendors selling different varieties of greens in carts or some of them in baskets on their heads shouting to buy some. After moving here , I missed all the greens and only from few years started to get few varieties and whenever I find this bunch I first take them in my cart. This leaves are very easy to clean and also no need to throw away the stem. They also can be used as stir fry or add them in kootu’s, sambar or soups.
Amaranth Leaves – 1 big bunch
Onion – 1 chopped fine or shallots – few sliced
Garlic – 4 or 5 cloves
Red chillies – 4 or 5 broken
Mustard seeds – very little
Urad dal – very little
Curry leaves – few
Grated coconut – 2 tbsp
Salt
Oil – very little
Clean, wasd and pat the leaves. Next chop them.
Heat oil in a pan and add mustard seeds, urad dal and curry
leaves. When they splutter add red chillies and garlic. Saute for few seconds and
add onion. Fry till onions are
transculent and add chopped greens. Reduce heat and stir in now and then till
leaves are shrunk and cooked. Add salt and mix in grated coconut. Serve as a
side with rice or with roti’s.
