South Indian Style Amaranthus Stir Fry | Bhaji Ka Sukka
Amaranthus leaves and stems stir-fried with onion and mild spices seasoned with lots of freshly grated coconut. It can be served as a side dish with rice and curry or just serve as a warm salad.
Servings 4
Ingredients
- 2 large bunches of Amaranthus leaves with stem 20 leaves in bunch
- 1 cup roughly chopped onion
- 10 curry leaves
- 2 inch piece of ginger finely chopped
- 2 dry red chilies
- 2 teaspoon black mustard seeds
- 2 green chilies sliced into half
- ½ cup fresh grated coconut
- 1 teaspoon sugar
- ¼ teaspoon salt
- 3 tablespoon cooking oil
Instructions
- Separate the leaves from the stem. Discard the bad leaves and wash the leaves and the stems thoroughly in water. There is a lot of mud and sand, so it needs to be washed at leaves 4 to 5 times by changing the water until the water looks clear.
- Finely chop the leaves and stems but keep both separately as we will be cooking the stems first and then followed by the leaves.
- Heat oil in a kadhai or wok and add mustard seeds. Once it stops spluttering, add chopped onion, curry leaves, dry red chilies, green chilies, and ginger. Fry for a few seconds and then add the finely chopped stems. There is no need to brown the onion. Cover and cook till the stems turn slightly soft.
- Now add finely chopped leaves (4 to 5 cups or more) and sugar and stir till it combines well with other ingredients. Cover and cook for 5 minutes or till leaves have softened and cooked through. Season with a bit of salt. Amaranthus has salt naturally so there is no need to add too much salt.
- Finally, add freshly grated coconut and cook for a couple of minutes.
- Stir well and serve hot with steamed rice and curry or just serve as a warm salad.