We frequently experiment with vegetables we have never cooked with before, and more often than not, we love it! Here is one of our success stories. This is an Andhra style preparation I believe.
Source: www.sailusfood.com
Prep Time:30 Minutes (plus chill time)
Servings: 3-4 (as a side vegetable)
1 big bunch of amaranth leaves (discard thick stalks, use only leaves and tender stalks)
1/2 medium onion, finely chopped
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillis (deseed the, if you would like)
2 garlic cloves, finely chopped
1 sprig curry leaves
2 green chilies, slit length wise
big pinch turmeric pwd
salt to taste
1/2 tbsp olive or canola oil
1 Place the amaranth leaves and stalks in a colander and steam them over a saucepan with just enough water (about a cup of water) for 7-10 mts, until mostly wilted. Alternately, you could boil them in the water until much of it is absorbed.
2 Heat oil, add the mustard seeds and once they splutter, add the cumin seeds, garlic flakes, red chillis, curry leaves and green chillis and saute for half a minute.
3 Add the onions and saute till transparent. Add salt and turmeric pwd and saute further for a minute.
4 Add the boiled leaves(after you have removed excess water) and saute uncovered for 15-20 mts or till done. Serve hot with rice or roti.
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