1 Boil the chopped amaranth leaves in just enough water (half a cup of water, approx) for 5-6 mts. Drain the left over water and use it to prepare chapati dough. 2 Heat oil, add the mustard seeds and once they splutter, add the split gram dal, red chillis, curry leaves and saute for half a minute. Add asafoetida and stir for 2-3 seconds. 3 Add the ground paste and salt and stir fry for 2 mts. Add salt and turmeric pwd and saute further for few secs. 4 Add the boiled amaranth leaves and potatoes and cook for 12-14 mts with lid. Stir in between. Turn off heat and garnish with coriander leaves. Serve hot with rice. Prep & Cooking: 40 mts Serves: 3-4 Cuisine: Andhra . 4 big bunches fresh amaranth leaves (picked, use tender stalks) chopped 1 onion, finely chopped (optional) 2 potatoes, boiled, peeled and cubed big pinch turmeric pwd salt to taste 1 tbsp oil Make a coarse paste: 1/2 tsp cumin seeds 1 1/2 tbsps coriander leaves 2 green chillis 1″ ginger 1 tbsp dalia/putnala pappu 1 tbsp coconut For popu/tadka/seasoning: 1/2 tsp mustard seeds 1 tsp split gram dal 1 dry red chilli, de-seeded 1 sprig curry leaves pinch of asafoetida/hing Info on Amaranth greens – very good source of vitamins including vitamin A, vitamin B6, vitamin C, riboflavin, folate, dietary minerals including calcium, iron, magnesium, phosphorus, potassium, zinc, copper and manganese. Another variation is to soak a tbsp of yellow moong dal (instead of putnala pappu) for a few mts, drain and grind it along with green chillis, coconut and coriander leaves.
