Amaranth with Onion and Coconut

By on July 21, 2016
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Amaranth with Onion and Coconut

Serves 4

Chopped amaranth              6 cups
leaves                                      (300 grams)
Oil                                              2 tablespoons
Green chillies, slit                  2 nos
Chopped garlic                       1 tablespoon
Onion, chopped                      1 large
Sugar                                        ½ teaspoon
Grated coconut                        1 cup
Salt to taste

1. Heat the oil in a pan; add the green chillies and garlic and sauté until the garlic turns light brown. Add the onion and sauté until it changes colour.
2. Add the amaranth leaves and sauté for two minutes until the leaves soften. Add the sugar and salt. Cover the pan with a deep lid and pour one-fourth cup of water into the lid. (The water is only for steaming and should not be added to the leaves.) Cook for approximately five minutes over low heat until the leaves are tender.
3. Stir in the grated coconut and mix well. Serve hot with chapattis.

Note: You can cook other leafy vegetables such as radish leaves, fenugreek, leaves and spinach in the same way

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