AMARANTH STEMS FRY

Amaranth is called THOTAKURA  in telugu. The leaves are used to make dal , fry, soup or stew and unlike  other leafy vegetables the stems of amaranth  are discarded if they are thick. These stems can be used to  make a delicious fry. Fresh and tender amaranth stems combined with besan and rice flour can make a best side dish for sambar rice or can be had directly with steamed rice.
INGREDIENTS

• Tender amaranth stems                           2 cups( chopped)
• Besan                                                       1 Tsp
• Rice flour                                                 1 Tsp
• Oil                                                            2 Tsp
• Salt                                                          to taste
• Chana dal                                                 1 tsp
• Urad dal                                                   1 tsp
• Mustard seeds                                         1/4 tsp
• Hing                                                         a pinch
• Green chilies                                           1 finely chopped

PROCEDURE
Finely chop the stems. If the stems are thick and contains layer over it, remove the layer and then chop. In a pan heat oil and add the chana, urad dals and mustard. When the mustard splutters add the hing, amaranth stems and green chilies. Add salt and cover with lid. Simmer the flame and let the stems become soft. After 3 minutes remove the lid and fry for a minute on high flame. Now add the besan and rice flour and fry for another minute and serve.
TIPS

• Skip the besan, rice flour and add soaked chana dal (a hand full of chana dal soaked for 2 hours) for a different taste.