Amaranth Leaves 2 – 3 bunches
Green Chiles 6 – 8
Ginger 2 inch piece
Salt to taste
Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Curry Leaves 5
Broken Red Chiles 5
Oil 1 tbsp
Method of preparation:
Clean, wash, remove hard ends and roughly chop amaranth leaves (abt. 6 cups packed).
Peel and mince the ginger.
Remove stems, wash and slit green chiles.
Bring to boil 1 1/2 cups of water, add salt and chopped amaranth leaves.
Cook covered on low flame by stirring occasionally until amaranth leaves wilt and turn soft.
Heat oil in a wok, add all talimpu ingredients in order.
When mustard seeds stop spluttering, add ginger, green chiles, cooked amaranth leaves and salt.
Stir fry until excess moisture is gone.
Serve hot with steamed rice and ghee.
Notes: Don’t let the cooked amaranth leaves fry for long.