Amaranth Leaves with Tomato



Amaranth 2 Cups packed
Tomato 1
Onion 1 Small
Green Chillies 2
Ginger 1 – 2 inch piece
Turmeric Powder a pinch
Salt to taste


Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 3
Oil 2 tsps

Method of preparation:

Pluck amaranth leaves from stems, wash and roughly chop them (around 2 cups packed).
Remove stems, wash and finely chop green chiles.
Peel and finely chop the onion.
Wash and finely chop the tomato.
Peel and mash the ginger thoroughly.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion, ginger and green chiles.
When onion starts to brown, add chopped amaranth leaves and salt.
Cook covered on low flame until amaranth wilts. Sprinkle a tbsp of water if necessary while cooking.
Uncover, add finely chopped tomato and turmeric powder.
Stir fry for a minute or two and remove from heat.
Serve amaranth leaves with tomato over steamed plain rice or roti.

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Posted by on May 6 2017 Filed under Vegetarian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

1 Comment for “Amaranth Leaves with Tomato”

  1. […] This post was mentioned on Twitter by Eazykitchen, Eazy Kitchen. Eazy Kitchen said: Amaranth Leaves with tomato@ […]

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