Amaranthus leaves are summer weeds. This is a prolific green leafy vegetable. A Power house of Iron, magnesium and protein. Usually it is stir fried with some basic ingredients. I add onions to it and dry red chillies adds a lovely flavor to it.
Simple stir fry method helps to retain its colour, nutrition and taste. This is my mothers specialty. Enjoy this Sabji with hot chapatti and mango panha. This is available only in summers. It is basically a summer weed also called as pigweed.
I urge you to have this green leafy vegetable atleast twice in the season. (I can have it every day)
similarly you can prepare Red Amaranth Bhaji/ Lal Math Bhaji.
(watch the recipe video)
INGREDIENTS
500 grams Green Amaranthus/ Chowli Leaves/ Thotakura/ Tandulja
1 cup Onions, sliced
2 tbsp Oil
1 tsp Mustard
6-7 dry Red chillies
½ tsp Turmeric
¼ tsp Salt
METHOD
1. Remove the leaves from the stem. Keep little stems along with leaves.
2. Wash the leaves properly and dry it. Roughly chop the leaves.
3. Heat oil in a deep heavy bottomed pan or in an Iron Kadayi.
4. Add mustard seeds and whole red chillies. I am not adding red chilli powder to this Sabji.
5. Now add sliced onions, give it a mix. Immediately add in the chopped leaves. Mix it.
6. You will see the leaves getting shrink.
7. Add turmeric and salt. Mix and sauté it on a medium flame for 5-6 minutes.
Sabji is ready.
Serve it hot ghee Chapati or with Rice Bhakri.
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