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: