Description
A versatile recipe for red amaranth leaves that can be adapted for any leafy greens.
Ingredients
Scale
- a bunch (about 1 lb) of red amaranth leafy greens (see FAQs & Notes + Variations)
- 2 tbsp neutral cooking oil
- 1/2 tsp mustard seeds
- 1 tsp turmeric
- 1 pinch asafetida
- 2-3 large garlic cloves, roughly chopped
- 2-3 green chilies, thinly sliced (use less for milder heat)
- 1 small or 1/2 medium onion, roughly chopped
- salt, to taste
- 1 pinch sugar
- 4-5 sprigs of cilantro/coriander leaves, chopped, for garnishing
Instructions
- Separate the leaves from stems and wash and drain the leaves thoroughly in a colander or salad spinner to remove any dirt (see FAQs & Notes).
- Chop the greens roughly into bite-sized pieces by stacking the washed leaves to make efficient, uniform cuts.
- Heat oil in a deep sauté pan or a skillet over medium flame.
- Add the mustard seeds along with the turmeric and asafetida.
- When the seeds splutter, add the chopped garlic and sliced green chilies. Sauté for a about a minute before adding in the chopped onions.
- Sauté the onions for 1-2 minutes and then add the chopped leaves into the mix.
- Give it a good stir and season with salt and sugar.
- Continue sautéing, while spreading the wilted leafy greens in an even layer in the pan.
- Cover and cook over medium low heat for 4-5 minutes.
- Uncover and make sure the leaves have cooked well.
- Garnish with chopped cilantro/coriander leaves.
- Serve hot with chapati or bhakri.