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Red Amaranth stir fry
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Red Amaranth Stir-fry

a simple stir fry, flavoured with garlic, onion and coconut.
Course Main Course
Cuisine Indian
Keyword Chaulai ki sabzi, kemp padpe upkari, Laal Maat sabzi, Red Amaranth stir fry, Red amaranth upkari, Tambdi bhaji
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 1 bunch of red amaranth leaves
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • few curry leaves
  • 1 tsp split black gram (udad dal)
  • a pinch of asafoetida (hing)
  • 4 cloves of garlic, chopped
  • 2 to 3 green chillies, chopped
  • 1 small onion, chopped
  • ¼ cup fresh coconut, grated
  • salt as per taste

Instructions

  • Wash the amaranth leaves thoroughly and chop the leaves roughly alongwith its tender stems.
  • Heat  coconut oil in a pan.
  • Add mustard seeds and udad dal.
  • When the seeds start spluttering, add   hing, curry leaves, chopped garlic and green chillies. Saute for few seconds.
  • Add chopped onion and saute for few seconds. 
  • Now, add chopped amaranth leaves and mix.
  • Cover the pan and cook for 8 to 10 minutes on low flame. The leaves shrink on cooking. Hence, add salt after the leaves are cooked.
  •  Finally, add fresh, grated coconut and mix well.
  • Serve hot with chapatis/bhakris or as a side dish with rice and curry.