Amaranth leaves Stir fry (Thotakura fry)
This is a traditional recipe which i used to relish always. Its very easy and can be completed in very less time. Green leaves are very rich in fiber and eating this benefits us for easy digestion and good proteins. This is a dish i will prepare often due to its benefits. Vegetable color defines which part of our body will benefit. As green is dark color, it helps us to increase our hemoglobin content in blood.
During pregnancy, I made sure I am eating a cup of cooked green leaves once in two days for my hemoglobin percentage. And it helped me.
I normally used to add chilli powder and salt at last stage. Never i used to get the taste of my mom's recipe. One day when i saw her preparing, she added a powder with garlic, cumin, salt and chilli powder and added at last stage. The smell, flavor completely changed. From that day, i will try to add this garlic-cumin powder in where-ever-possible-recipe.
Amaranth leaves Stir fry (Thotakura fry)
This is a traditional recipe which i used to relish always. Its very easy and can be completed in very less time. Green leaves are very rich in fiber and eating this benefits us for easy digestion and good proteins. This is a dish i will prepare often due to its benefits. Vegetable color defines which part of our body will benefit. As green is dark color, it helps us to increase our hemoglobin content in blood.
During pregnancy, I made sure I am eating a cup of cooked green leaves once in two days for my hemoglobin percentage. And it helped me.
I normally used to add chilli powder and salt at last stage. Never i used to get the taste of my mom's recipe. One day when i saw her preparing, she added a powder with garlic, cumin, salt and chilli powder and added at last stage. The smell, flavor completely changed. From that day, i will try to add this garlic-cumin powder in where-ever-possible-recipe.
Open in Cookpad AppSteps
- 1
Chop and wash thoroughly amaranth leaves. Keep in a colander to drain excess water.
- 2
Heat a wide pan, add oil. Add mustard seeds and hing.
- 3
Once they splutter, add chopped amaranth leaves and mix well.
- 4
If we want gravy version, then cook covered. As here vegetables are high in water content, more water oozed out when I am preparing.
- 5
Cook uncovered for 10mins in low flame.
- 6
Now prepare the garlic cumin powder. Chop 3-4 garlic pods. Add the garlic pods in a mortar pestle with cumin powder, salt and chilli powder.
- 7
Crush garlic and mix well so that all powders get coated well.
- 8
Once the leaves are cooked, add this powder.
- 9
Mix well and fry for sometime until the rawness disappears.
- 10
Switch off and take to a serving bowl. Serve hot with rice and rasam.
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