• Amarnath leaves stir fry, Totakura Iguru

    September 1st, 2010MammuVegetarian

    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.


    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.


1 responses to “Amarnath leaves stir fry, Totakura Iguru” RSS icon

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