Amaranth Curry

Amaranth leaves are one type of greens available in India. In Telugu it is called "thotakura". In South India it is widely used in dhals,vadas and also in curries. Its unique taste and freshness makes it popular and also nutritious.Very little oil is used in this recipe and cooks easily. Use of garlic is optional as many homes do not favour the taste and flavour of garlic. Its eaten best with rice and can also be a side dish for chapatis.Try this easy and nutritious recipe. Serves four people.

Ingredients	Quantity
Finely Chopped Amaranth Leaves	5 cups
Ginger Paste	1 ½ tsp
Garlic Paste (Optional)	1 ½ tsp
Bengal Gram Dhal (Channa Dhal)	1 ½ tsp
Black Gram Dhal (Urad Dhal)	1 ½ tsp
Mustard Seeds	1 tsp
Cumin Seeds (Jeera)	1 tsp
Red Chillies	1 cut into 3 or 4 pieces
Asafoetida (Hing)	a pinch
Salt	to taste
Oil	1 tsp
Water	2 to 3 tbsps
Fried Vadiyalu	a few

Method

1. Take a pan and add the oil and heat it.


2. Add the channa dhal,urad dhal,mustard ,cumin,red chilly and asafoetida and fry them till the mustard seeds splutter.


3. Add the ginger and garlic paste and fry.Do not brown it too much.


4. Then add the chopped greens, salt and sprinkle the water and mix it well.Cook it on slow heat without covering it for few minutes.


5. Cover the greens and cook till done.


6. Serve it garnished with fried "vadiyalu" with rice or chappatis.


7. Vadiyalu or vadams are dried lentil balls.