Amaranthus leaves are one of the superfoods as it is loaded with Iron, Vitamins, and Minerals. It almost resembles spinach in appearance and comes in a variety of colors like purple, green, and also in shaded brown. According to Ayurveda, the juice extracted from these leaves help in treating diarrhea and hemorrhage conditions. It also helps in easing digestion, excess menstruation, and weight management. Due to its high iron content, it is good for anemic patients and reduces cholesterol and the risk of cardiovascular diseases.
As shown in the below picture, the leaves have to be first separated from the stem. It has to be washed thoroughly as you will find lots of mud and sand settling down in the water. Wash until the water runs clean which will take about 4 or 5 washes and by constantly changing the water.
Amaranthus has natural salt present in it so it does not need much seasoning and sugar is added just to retain its green color. After chopping the leaves into fine bits it will be almost 5 to 6 cups or slightly more which might look a lot in the beginning, but it will gradually shrink as it gets cooked. That’s the reason we add salt at the ending stage of cooking when the leaves are almost cooked through. The stems take comparatively more time to cook than the leaves, so it is better to cook stems first and then add the leaves. Discard the hard and thick stems and use only thin and juicy ones.
South Indian Style Amaranthus Stir Fry | Bhaji Ka Sukka
Amaranthus leaves and stems stir-fried with onion and mild spices seasoned with lots of freshly grated coconut. It can be served as a side dish with rice and curry or just serve as a warm salad.
Ingredients
- 2 large bunches of Amaranthus leaves with stem 20 leaves in bunch
- 1 cup roughly chopped onion
- 10 curry leaves
- 2 inch piece of ginger finely chopped
- 2 dry red chilies
- 2 teaspoon black mustard seeds
- 2 green chilies sliced into half
- ½ cup fresh grated coconut
- 1 teaspoon sugar
- ¼ teaspoon salt
- 3 tablespoon cooking oil
Instructions
- Separate the leaves from the stem. Discard the bad leaves and wash the leaves and the stems thoroughly in water. There is a lot of mud and sand, so it needs to be washed at leaves 4 to 5 times by changing the water until the water looks clear.
- Finely chop the leaves and stems but keep both separately as we will be cooking the stems first and then followed by the leaves.
- Heat oil in a kadhai or wok and add mustard seeds. Once it stops spluttering, add chopped onion, curry leaves, dry red chilies, green chilies, and ginger. Fry for a few seconds and then add the finely chopped stems. There is no need to brown the onion. Cover and cook till the stems turn slightly soft.
- Now add finely chopped leaves (4 to 5 cups or more) and sugar and stir till it combines well with other ingredients. Cover and cook for 5 minutes or till leaves have softened and cooked through. Season with a bit of salt. Amaranthus has salt naturally so there is no need to add too much salt.
- Finally, add freshly grated coconut and cook for a couple of minutes.
- Stir well and serve hot with steamed rice and curry or just serve as a warm salad.
