Water Amaranth Stir Fry

10 Nov

Ponnaganti Kura Tomato Kura


Water Amaranth 2 bunches
Tomato 2 small
Onion 1 large
Green Chiles 2
Coriander Powder 1 tbsp
Red Chile Powder 1/2 tsp
Turmeric Powder a pinch
Salt to taste


Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 3
Oil 1 tsp

Method of preparation:

Pluck water amaranth leaves from stems, wash and roughly chop them (around 2 cups).
Remove stems, wash and finely chop green chiles.
Peel and finely chop onion.
Wash and finely chop tomato.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion and green chiles.
When onion turns translucent, add chopped water amaranth leaves.
Cook covered on low flame until water amaranth wilts.
Uncover, add tomato, coriander powder, red chile powder, turmeric powder and salt.
Stir fry for a minute or two and remove from heat.
Serve hot with steamed rice or roti.

Notes: Garnish with roasted peanuts for little crunch.

3 Responses to “Water Amaranth Stir Fry”

  1. suneetha November 11, 2008 at 7:59 am #

    looks great
    do we get this amaranth in us

  2. anusharaji November 12, 2008 at 5:16 pm #

    not sure. i did see it couple of times at korean groceries though

  3. jyotsna January 5, 2011 at 12:37 am #

    what is amaranth?where you get it?what is more simpliar name for amaranth?

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