AMARANTH FRY

Amaranth, Thotakura as called in Telugu is a wonderful green leafy veggie. This is very popular in India and is considered a rich source of vitamins, minerals, proteins, fiber. Many varieties of Amaranth are available. Usually the light green and dark green Amaranth leaves are used for dals and curries. Stems are also used to make many delicious dishes. The red amaranth is used to make the stews. 

INGREDIENTS

• Chopped Amaranth leaves     2 cups
• onions                                   1 medium(chopped)
• Tomato                                 1 medium(chopped)
• Green chilies                        2(chopped)
• Urad dal vadiyalu                  10
• Oil                                         3 Tsp
• Chana dal, urad dal                1 tsp each
• Mustard seeds                       1/2 tsp
• Garlic                                     2 cloves
• Salt                                        to taste
• Sugar                                     1/4 tsp

PROCEDURE

Heat oil in a pan, add the urad dal, chana dal, mustard and chopped garlic. When the dals turn brown add the onions and tomatoes. When the onions and tomatoes turn soft add the chopped amaranth leaves(discard the stems if they are hard) and sugar. Cook for about 2 minutes. Now add the chopped green chilies and the salt. Cook till the amaranth leaves turn soft and the moisture from the leaves is evaporated. Now deep fry the vadiyalu in hot oil and add them to the curry. Fry for another 2 minutes till the vadiyalu turn soft, but not soggy. Switch off the flame and serve hot with rice or roti.