Red amaranth is one of the best gifts nature can bestow on human kind. The edible leaves and seeds of this plant is a rich source of nutrients, making it a wonderful choice to be included in a healthy diet. Be it diarrhea or any skin issues, bleeding and aching gums or alopecia, amaranth can ease all these issues. People on a weight loss regimen should include these red leaves to reap its protein, dietary fiber, and unsaturated oils.
There are numerous ways you can prepare red amaranth subzi. However, the most popular ones include a dry variant and once cooked with moong dal. This particular recipe outlined below makes use of onions, garlic, and coconut to enrich the flavor of these leafy delights. The best part is that it is so simple that you can make it in less than 20 minutes.
Spread a little atop your roti, squeeze a little lemon juice, roll, and pack it into lunch box. You also have the choice of enjoying beside rice, curd, and pickle.
Read on to know how you can prepare this simple and tasty red amaranth subzi right here.
The Ingredient List
Keep these ingredients handy to prepare this tasty delight:
- Fresh red amaranth leaves – 5 cups, washed, drained, and finely chopped
- Garlic – 7 cloves, peeled and finely chopped
- Ginger – 1 one inch piece, peeled, finely grated
- Onion – ½ cup, peeled, finely chopped
- Coconut – ¼ cup, grated
- Green chilies – 4, slit lengthwise
- Turmeric powder – ¼ tsp
- Salt – to taste
- Asafetida [hing] – a pinch
Spices For Seasoning
- Cooking oil – 1 tbsp
- Cumin seeds – 1 tsp
- Mustard seeds – ½ tsp
- Red chilies – 2, halved lengthwise
- Curry leaves – 6, roughly torn
- Water – as required for amaranth to cook
What All Do You Need
Keep the following utensils handy for preparing red amaranth subzi.
- A deep sautéing pan
- A ladle
- A plate
How To Make Red Amaranth Subzi
- Wash the amaranth leaves thoroughly under running water after placing in a colander. Repeat three or four times, after emptying the vessel, to ensure that the leaves are free from any kind of dirt and impurities.
- Gently pluck the leaves from the stems. Retain the tender stems and discard the others.
- Finely chop the leaves and stem and keep side.
- Chop the garlic and onions and keep aside.
- Wash the green chilies and slit lengthways and keep aside.
- Place the kadai or deep sautéing pan on medium to high heat.
- Add oil and allow to come to smoking point.
- Add mustard seeds followed by cumin seeds. Allow them to splutter.
- Add red chilies and curry leaves and sauté for 30 seconds.
- Add garlic and grated ginger and sauté until garlic turns pale golden.
- Add onions and green chilies and sauté until onions get a deep golden brown hue.
- Add turmeric powder and asafetida and stir for 30 seconds.
- Add finely chopped red amaranth along with the stem, sprinkle salt and a little water.
- Give a quick mix, lower the flame, and cover the pan.
- Keep stirring every now and then to prevent amaranth from sticking to the pan.
- Sprinkle more water if necessary.
- Check the seasoning and add more salt, if required.
- It will take about 10 to 12 minutes for amaranth to be cooked. There will be no water left once the leaves are thoroughly cooked.
- Mix in the grated coconut and give a quick stir.
- Cover the pan and cook for 3 more minutes.
- Switch off the flame.
Red amaranth subzi is ready to be served.
Serve it along with phulkas or rice with a dash of lemon juice.