It’s been sometime now with my last post, last month, not to mention how much of recipes I've missed posting as well as visiting. I believe everyone is enjoying the holiday season with lots of sweets, cake and other baked goods. Wishing everyone a wonderful holiday season !!
Today’s post is a simple sautéed amaranth leaves, also known as rajgira or lal/tambdi bhaji in marathi, also named as Chinese spinach or Thai spinach in Korean stores that I frequent here for vegetables. I’ve posted the picture here, so you will know the regional names for the same. And for those who’ve never tasted this leafy vegetable, it’s a must try. I feel sad and sorry for whoever classified this healthy leafy vegetable as a weed..phew…. But anyways, these leaves are eaten in most parts of the world. Important to note is that the word Amaranth comes from Greek word, Amaranthos, which means ‘ that which never dies’. The Greek word root itself has a Sanskrit word ’Amar’, which means ‘forever’.
I just pluck the leaves and the tender stems and do not chop. This, I believe gives a better taste to the dish than when you chop it. Here’s a simple and easy breezy side dish that goes well with chapati (tortilla)/bhakri.
1 bunch of amaranth leaves (1 1/2 lb), rinsed
5 –6 big garlic cloves, minced
3 small green chilies, chopped
1 small onion, finely chopped (1/2 cup)
3 tbsp. oil
salt to taste
pinch of turmeric
fresh coconut for garnish (if required)
1. Pluck the leaves and break the tender stems in 1/2 inch pieces.
2. Rinse the vegetable.
3. Heat oil in a vessel or pan. Add the chopped garlic and saute till it turns slightly brown.
4. Add green chilies and onions and saute till onions turn translucent.
5. Add the vegetable, salt and turmeric. Close the lid and let it cook for 8 – 10 mins.
6. Remove from heat and garnish if necessary. Serve !
Note: Add very little salt, as the vegetable wilts, the volume decreases once cooked.
Other variation is to use a little daal (2 – 3 tbsp moong/masoor)while cooking.