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Amaranth Leaves with Tomato

1 Sep

Thotakura Tomato Kura.

Amaranth leaves are cooked with spices and finished with finely chopped tomato. Oil is tempered with spices and ginger. Onion is fried in tempered oil till light golden color. Later, amaranth leaves are cooked in onion and spices till soft. Chopped tomato is stirred in to the cooked amaranth leaves at end.
Makes: 3 Servings of Amaranth Leaves with Tomato


Amaranth 2 Cups packed
Tomato 1
Onion 1 Small
Green Chiles 2
Ginger 1 – 2 inch piece
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 2 tsps

Method of preparation:

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

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion, ginger and green chiles.
When onion starts to brown, add chopped amaranth leaves and salt.
Cook covered on low flame until amaranth wilts. Sprinkle a tbsp of water if necessary while cooking.
Uncover, add finely chopped tomato and turmeric powder.
Stir fry for a minute or two and remove from heat.
Serve amaranth leaves with tomato over steamed plain rice or roti.
Notes:Make sure amaranth leaves are cooked well before adding tomato.

Suggestions: If amaranth leaves feels raw, put them back on stove and cook covered on low flame with few splashes of water till done.
Variations:Add half a tsp of red chile powder at end for extra spice.
Other Names:Amaranth Tomato Curry.