Thotakota Fry/ Amaranth Leaves Fry


I have enjoyed amaranth since I started eating them in 2011 when my Mother-In-Law brought them back from a trip to her home village in Seesilee, Andhra Pradesh, India. They were fresh and organically grown at her parent’s farm in the middle of the “rice bowl”. So, I usually post photos of my recipes made but I am currently missing my camera’s memory card. The above photo is from Google Images and it is of amaranth leaves. I encourage all who eat this to use a bit more oil than normally would use in leaves to impart the flavor when cooked. You can use amaranth leaves in salads raw as well. This recipe is my Mother-In-Laws and she is a Telugu lady who really enjoys hot food (karaam), but adjusted this recipe for me. I hope you enjoy and make amaranth leaves apart of your weekly diet!

Amaranth is also enjoyed by the Greeks and they have several recipes. I have not tried any, but someday when I get to make some homemade goat cheese and make a Greek amaranth fry, I will certainly post it!

4-5 bushels of amaranth leaves trimmed and chopped

1/2 onion chopped

1 sliced and chopped green chili pepper

1/4 tsp turmeric powder

1 diced tomato

3 Tbs of oil- I prefer Olive Oil or Sesame Oil

4 Curry Leaves

2 garlic cloves pressed and pealed

1/2 Tsp of salt- to taste

In a wok heat oil and add garlic for 25 seconds then onion and green chili pepper and fry for 1 min. Add turmeric, curry leaf and tomato and cook for 3-4 min. Add the amaranth leaves and stir ingredients together slowly, add salt. Cook until the greens are wilted yet a bright green color, about 5-6 minutes. Turn off stove, let sit for 1/2 hour and serve with Chapathi or Pulka.

The good: This food is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Niacin, and a very good source of Protein, Vitamin A, Vitamin C, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.

Variations of this recipe I have found:



Indian Veg Tacos

6 Whole Naans sliced evenly in half

For Filling:
1 1/2 cans Pre-COOKED Chickpeas/chana/garbonzo organic beans Whole No Salt
3 Whole Tomatoes diced
1 julliened cucumber without the seeds
3 carrotts julliened
2 Onions diced
1 Bunch of Cilantro-Corriander do not chop until last
Juice of 1/2 a Lemon
1 tsp Ground Red Chili
Salt to taste

1 cup of fresh Paneer or a very mild high fat low melt cheese crumbled well try not to mash

2 cups of lettuce or cabbage shredded

Thick Curd Sauce:
1 cup fresh curd or greek yogurt plain
1 green chilli minced without veins and seeds
1 tbs shredded corriander leaf
1/4 cup of minced cucumber
Salt to taste

Red Masala Dipping Sauce:
1 Onion diced
1 green chilli diced
6 Whole tomatoes skinned and diced
1 tbs of tomato paste—-this is optional and makes sauce thicker but not easily availible in India.
5 whole cloves
1 inch strip of cinnamon broke into small pieces
1 tsp cumin seed
2 to 3 pods of cardamom or elachi
1 whole dried red chilli sliced
1/4 tsp hing
2 tbs oil
2 to 4 tsp of red chilli powder depending on how much heat you want.
4 tbs butter unsalted
1/4 tsp turmeric

Bean filling:
Take lemon spices and salt combine in a bowl and set aside. Combine onions, tomatoes, carrot, cucumber, cilantro and cooked whole beans and mix well then add the lemon spices. Put in refrigerator for 30 min to 1 hour.

Paneer: in a bowl lightly toss salt and pepper with a small pinch to season taste.

Curd Riata:
Take curd, small pieces of cucumber, green finger chilli and combine in a bowl and refrigerate for 1 hour.

Masala Dipping Sauce:
In a saute pan take oil onion and green chillis saute on low heat trying not to burn for 3 to 4 minutes. In a small pan take all whole spices and toast for 2 minutes to get oils out, then grind and set aside. Add garlic ginger paste and cook for 2 minutes adding 1 tbs water after 1 minute. Then, add tomatoes to the onion mixture and cook for 5 minutes on low. Add tumeric, hing, salt and chilli powder, stir and cook for 2 to 3 minutes do not let burn and when it looks as if it is add water slowly while stirring adding all the water. Slowly add butter melting and continuously stirring Add all ground whole spices to tomato in pan.
***In a bowl take a rubber spatula to season and mix water into the tomato paste for a thicker sauce.*** Can omit this step. If want a more authentic curry base and add 3 more fresh peeled tomato, but cooking time will increase to low for 20 minutes.
Add 2 tbs corriander powder, salt and freshly chopped corriander/cilantro. Stir well and continue to cook for no more than one minute. Corriander powder makes sauces thicken a little so use always at end. Go to blender and puree the sauce and press through seive.

Plating Up:
On a table place a bowl of shredded cabbage, organic greek yougurt sauce, chickpea mixture and seasoned paneer.

Warm naan and fill with each ingredient starting with sauce, paneer, chickpea mix and cabbage.  Roll and eat. Can use either sauces together or separately.

Vankaya Egg Kura- Eggplant/Brinjal Egg Curry

My favorite vegetable is definitely the green round eggplant we find here in Andhra Pradesh. If you cook it just right you will get a creamy light artichoke like flavor from it. I prefer this curry when cooking for my family. How the vegetable and egg complement each other makes this dish mouth watering for even children.

Image8 Small Green Vankaya/Eggplant/Brinjal washed and cut in long strips

1 Onion washed and diced

4-5 Green Chili washed and diced

1/2 tsp Turmeric

1-2 TBS Red Chili Powder

4 TBS Oil

4 Washed and Diced Tomatoes

In a heavy bottom pan saute oil, green chili and onions for 3-4 min on low. Add tomatoes on high, with red chili powder, turmeric, Cook mixture until tomatoes are slightly mushy. Add 1 1/2 cup water, coat all the eggplant with the mixture and cook covered on low for 10 minutes.

During the wait cut slits into the sides of the eggs to soak up flavor of curry. Once 10 minutes is up uncover and stir. Add eggs like folding blueberries into pancakes. Cook on medium for another 10 minutes or until eggplant is cooked (skin not peeling from seedy inside) Serve with rice and curd,



Bengaladumpa Mutton (Potato and Lamb/Goat Curry) Andhra Style

I have looked high and low for this recipe online and have found nothing. This following recipe is from my kitchen and is not the way my Mother-in-Law prepares it. I have had to teach myself the art of Mutton (which is goat not lamb in my part of the world) preparation. So, this recipe is from what I have tasted from my journeys around Indian tasting their curries. This is a curry I suggest making for a nice group of people along with rice or chapatti. We also make the curry ahead of time and then add potatoes on the second day after the curry has cooled down and rested in refrigerator. The flavors really set in and adding some almost done potatoes to the curry makes it a warm second day meal!

1 1/2 kg Mutton with and without bones cleaned and defatted

1 Large Onion Diced

7-9 Green Chili Diced

3 Large Washed Red Ripe Tomatoes Diced

1 Large Bunch of Coriander/Cilantro/Chinese Parsley washed and set aside- do not chop until recipe calls for it as it must be at freshest point

2 Medium Dried Basil Leaf

1/2 tsp of Turmeric

6 Tbs of Oil of your choice

3 Tbs of Red Chili Powder

1 Tbs of Coriander Powder

1 inch strip of cinnamon bark in small pieces

5 whole cloves

3 Tbs of Fresh Garlic Ginger Paste

3 Tbs Salt

1 tsp of Pepper

1 tsp cumin powder-optional

1 tsp mustard seeds

In a separate bowl, combine mutton 1 tbs red chili powder, 1 tbs of salt, 2 tbs oil, turmeric powder, 1 tbs coriander powder, and garlic-ginger paste. mix with hands and let sit. Meanwhile, we will start on the base.

In a heavy bottom pan heat 4 tbs oil and then add mustard seed, clove and cinnamon and listen until it pops. Add in onion and green chili. Cook on low for 2-4 minutes depending on altitude. Add remaining red chili powder and bay leaf and tomatoes and 2 Tbs of water on medium. Cover and let tomatoes cook for 5 minutes, stirring occasionally. Now, add the bowl of mutton mixture and turn on high for 6 minutes. Add 3 cups of water and salt accordingly. Cover and boil stirring occasionally for 45min to 1 hour. the bone marrow to be cooked all the way through and until meat is not chewy or hard.

You can choose to eat this mutton curry as is or as instructed and cooled and placed into the refrigerator. The following morning wash and peel 6 potatoes and dice. Pressure cook the potatoes for 12 minutes (I don’t depend on number of whistles as each pressure cooker is different) take them out and put into the mutton curry on high with 1-2 cups of water and 1/2 Tbs salt. Cook for additional 15 minutes. Serve with Chapatti or Rice. (If you are American this “stew” would taste very good with mashed potatoes and corn on the cob. I usually make a small portion of mashed potatoes to eat it this way myself. Reminds me of my childhood in USA.



Beera Kaya Kura Andhra Style (Ribbed Gourd Curry Andhra Style)

Image(The above photo is of Gaajar Gadda & Kosu Kura and the other is Beera Kaya Kura)

It took me awhile to get used to the different vegetables eaten in South India and now I simply love them. At first I turned away because I felt they were gourds and not to be eaten, but as I learned more and tasted these little rockets I fell in love. I hope Americans and Indians love this traditional recipe that is made by my family here in Andhra.

Beera Kaya/ Ribbed Gourd Curry


3 Green Chilli sliced down middle & cut in half with seeds (below is a photo of the Indian Chilli I use- choose something similar in your stores)Image2-3 Garlic Cloves with skin removed and smashed

2 TBS Oil (do not use Olive Oil but a peanut oil or sunflower oil)

1/2 Tbs Red Chili Powder (In India I prefer the Three Mangoes Mirchi brand of red chili pwdr)

1/2 Red or White Onion diced

2-3 Small Beera Kaya/ Ribbed Gourd diced (see photo below on size as it ensures the best taste. The long ones are hybrids and are not as tasty)


1/3-1/2 Cup Water

Salt to taste


In a heavy bottom pot with lid heat oil and add onion, green chilis, & garlic. Saute 1-2 minutes. Add everything except water and saute for another 2-3 minutes stirring often. Add the water and stir on high until mixture begins boiling. Turn heat on Medium and boil mixture 10-15 minutes covered stirring occasional so it does not stick to bottom. Curry will be slightly wet but not watery. Turn of heat and let it sit in pot undisturbed for 10 minutes.


Amma’s Chicken Curry

Amma’s Chicken Curry
This is my recipe. I make it for my Husband all the time and he loves it. He actually taught me how to make it the way he likes it. This recipe calls for tomato which not all curries have. It makes a nice thick gravy which my Husband enjoys with his rice.

1 kg (2lbs) of Chicken with bones cut into 1 inch pieces *leaving the bones on.
4 large onions diced
5 green chilies diced with seeds
1 tsp black pepper
1/4 TBS of Turmeric Powder
1/4 TBS of cumin powder
1 TBS Coriander seed powder
3-4 TBS Red Chili Powder (no less than 3 tablespoons, add more if want hotter)
1 inch of cinnamon bark broke into small pieces
6-8 whole cloves
1 tsp of Hing
3 TBS Sunflower oil or Peanut Oil
3 TBS of salt to taste
1 cup water
3 deep red ripe tomato chopped or a can of chopped tomato
1 bunch of washed coriander (in USA it is called cilantro or chinese parsley)

In a large bottom vessel heat oil. Add onion and green chili. On a medium heat get onions to a translucent color dont over cook. Add tomato, and dry mixture of spices (coriander, clove, cinnamon, cumin, red chili powder, turmeric, salt, black pepper and hing) and mix well. add 1/2 cup water and cook on high stirring often to keep from sticking or burning ingredients until the tomatoes are half cooked. Now add the chicken and mix together evenly coating all the chicken. on medium high heat cook chicken for 7 minutes stirring every 2 minutes to keep from burning gravy, covered. add 1/2 cup water once the mixture has evaporated a bit and stir well. Cook chicken for about 25 minutes. Chop up fresh coriander and sprinkle on top of chicken when done and cover. Serve with rice or roti.