• Amarnath leaves stir fry, Totakura Iguru

  Amarnath/Totakura leaves cooked with onions and sauteed with coconut powder, green chili paste. High in nutrition, quick and easy to prepare.

  
  
  
  September 1st, 2010 Mammu Vegetarian

  Many of us have tough time when it comes to eating greens, especially for kids. I like it when its sauteed and if I do not smell it green anymore(coconut-chili paste makes wonders in this recipe). I was surprised when I saw Amarnath leaves in mexican markets, as I thought they are available only in India and then came to know that this is called ‘Chinese Spinach’.

  I usually cook one bunch of Amarnath leaves for either dinner or lunch and make sure I dont have any leftovers. First thing it tastes good while its hot, and second this its not recommended to reheat, as they have high nitrate levels.

  Ingredients

  1. Totakura/Amaranth Leaves – 1 Bunch
  2. Onion – 1/2 medium sized (1/2 cup chopped)
  3. Dry coconut powder – 2 tablespoons
  4. Garlic Cloves – 3
  5. Green Chilies – 3-4
  6. Oil – 2 tablespoons
  7. Salt – 1/2 teaspoon

  For tempering/talimpu – Cumin seeds, mustard seeds, urad dal, chana dal, turmeric powder – 1/4 teaspoon each.

  Cooking Procedure

  1. Chop amaranth leaves along with tender stalks, wash and drain them. Grind together coconut powder, garlic, green chilies, 1/4 teaspoon of salt and keep aside.

  2. Heat oil in a pan, add tempering/talimpu ingredients, let them splutter. Now add onion, cook for 2-3 minutes till soft. Add Amarnath leaves and let them cook for 3 minutes.

  3. By this time, amarnath leaves will start shrinking their size and will be able to toss them in the pan. Add chili-coconut paste, remaining 1/4 teaspoon salt and mix thoroughly. Close the lid, cook for about 12-14 minutes till the leaves are cooked completely. Open the lid, saute for 2-3 minutes to let water evaporate if any and turn off the heat.

  Serve this healthy delicious dish with roti or chapati.

One Response to “Amarnath leaves stir fry, Totakura Iguru”

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   September 13, 2010 at 4:29 pm

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