Stir-fry Amaranth Green with Roasted Galic
- 1 tbsp extra virgin olive oil
- 3 to 4 large handfuls of amaranth leaves (picked+washed+pat to dry)
- 10 whole roasted garlic cloves
- 1/4 tsp salt
- 2 tbsp water
- To roast garlic, preheat oven to 350F. Halved a whole head of garlic. Drizzle some olive oil, salt and pepper on each cut side. Wrap garlic in a foil and roast for 45 to 50 minutes.
- Heat a huge skillet on medium high. Wait for the pan to heat before adding oil.
- Throw in a few cloves of roasted garlic. Fry for a few seconds before adding in amaranth greens, salt and some water. Cover to steam for a minute. Toss greens to evenly wilt for another minute. Serve hot.
Crispy Amaranth Leaves Balls
- 3 cups washed and chopped amaranth greens/chauli/thotakura (packed)
- 1/2 besan/senaga pindi/chick pea flour
- 3-4 finely chopped green chillis
- 1 tsp ginger garlic paste
- 1 tsp cumin seeds
- 1/2 tsp red chili powder
- salt to taste
- water as required
- oil for deep frying
- 1 tbsp fresh grated coconut
- 1 1/2 tbsps white sesame seeds
- few curry leaves
- 2 dried red chilies, tear and de-seed
- 1/2 tsp mustard seeds
- pinch of asafoetida/hing/inguva
- 2 tsps oil
- In a bowl, add the chopped amaranth greens, green chilles, ginger-garlic paste, red chili powder, cumin seeds, besan and salt. Add little water to make a dough such that you can make small balls. Make small balls and keep aside.
- Heat oil in a deep frying vessel. Once its piping hot, reduce flame to medium and drop the balls gently into the oil and fry them to a golden brown color. Deep fry a batch of 8-10 balls depending on the size of the vessel.
- Heat 2 tsps oil in a pan, add mustard seeds and allow to splutter. Add sesame seeds, red chilies, hing and curry leaves and saute for a few seconds. Add the balls to the pan and mix well. Turn off heat and sprinkle fresh grated coconut.
- Serve warm with a cup of masala chai.
Amaranth in Coconut gravy aka Keerai Kootu
- 3 cups chopped green Amaranth leaves
- 1/2 cup split Pigeon Peas
- 2 tbsp. oil
- 1 tbsp. tamarind paste
- Salt to taste
- Water as required
Ground to paste
- 1/4 cup grated coconut
- 1 green chilly
- 1 tsp. cumin seeds
- 1 tsp. raw rice
- 5-6 peppercorn
- 1 tsp. mustard seeds
- 1 tsp Bengal gram
- 1/2 tsp. cumin seeds
- 1 dry red chilly
- Wash Amaranth leaves and split Pigeon peas (Toovar dal) with plain water.
- Chop Amaranth greens.
- Cook Pigeon peas in a pressure cooker for three whistles, let it cool.
- Soak a small ball of tamarind in 3 tbsp. water to get thick paste. I used store bought Tamarind paste here.
- Grind coconut, green chilly, cumin seeds, peppercorn (kali-mirch) and raw rice into fine paste.
- Heat oil in a pressure cooker and crackle mustard seeds and cumin seeds in it. Add Bengal gram, red chilly, tamarind paste and 1/ 2 cup of water in it. Let it simmer for 4-5 minutes on high heat.
- Reduce heat add chopped Amaranth greens, boiled Pigeon peas, ground coconut paste and cook for just one whistle.
- Cool the cooker completely before opening. Serve this healthy Amaranth green in coconut and pigeon peas with flatbread or plain rice.