Water Amaranth Stir Fry

Ponnaganti Kura Tomato Kura

Ingredients:

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

Talimpu:

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.

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