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Amaranth Leaves with Panch Phoran

16 Mar

Panch Phoran tho Thotakura Vepudu


Amaranth Leaves 4 cups packed
Onion 1
Green Chiles 2
Red Chilli Flakes 1/2 tsp (optional)
Garlic 6 cloves
Panch Phoran 1 tbsp
Salt to taste
Oil 1 tbsp

Method of preparation:

Separate amaranth leaves from its hard stems.
Clean, thoroughly wash and roughly chop amaranth leaves.
Peel and finely chop onion.
Remove stems, wash and slice the green chiles.
Peel and slice the garlic cloves.

Heat oil in a deep pan, add panch phoran.
Once mustard seeds start to splutter, add onion, green chiles and garlic cloves.
When onion turns translucent, add chopped amaranth leaves.
Stir fry until leaves start to leave water and wilt.
Sprinkle sufficient salt, red chilli flakes (if using) and cook covered for few minutes until amaranth leaves are completely soft.
Serve amaranth leaves with panch phoran stir fry with steamed rice or pulka.

Notes: Make sure to thoroughly cook amaranth leaves.