Thotakura/ Amaranth leaves/ Red spinach 1 bunch
Raw Mango 1
Garlic 5 big pods
Fenugreek seeds 1 tsp
Mustard seeds 3 tsps
Red chilli powder 1 cup
Salt 1/2 cup
Oil 1 cup
Method of preparation:
Wash, pat dry and chop amaranth leaves roughly.
Peel and grate mango discarding the seed.
Heat a pan, add fenugreek seeds until light brown, then add mustard seeds.
Stir for few seconds and grind into fine powder along with garlic pods.
Heat 2 tbsps of oil in a pan, add amaranth leaves and cook covered for a minute.
Remove the lid, stir and cook for another minute or until the leaves become soft.
Now add the above ground powder.
Stir fry for a mintue before adding red chilli powder, salt and remaining oil.
Finally add grated mango and remove from heat after mixing thoroughly.
You can serve it immediately with hot rice.
Notes: Wait for a day for the pickle to absorb all the juices.
Will stay fresh for few weeks if amaranth leaves pickle is kept in a tight container,
and stored in the refrigerator.