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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Separate the red amaranth leaves from the stems. Use only the tender stems. Wash thoroughly and chop finely.
Heat coconut oil in a kadhai. Crackle mustard seeds, curry leaves, and dry chili until aromatic.
Add chopped onion, green chillies, and garlic pods. Saute until the onion turns translucent.
Add the chopped red amaranth leaves and cover the kadhai. Cook for 4-5 minutes until the leaves settle down.
Stir fry the settled leaves. Add a pinch of sugar and salt. Mix well and cover for another minute.
Turn off the flame and let the stir fry rest for a few minutes before serving. Garnish with shredded coconut ( optional ).
Serve hot with Rice Bhakris.
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Use only tender stems for a better texture in the stir fry.
Do not mix the leaves immediately after adding them to the kadhai; let them settle down first.
Serve with hot rice bhakris for an authentic pairing.
Can I use other types of amaranth leaves?
Yes, you can use other varieties of amaranth leaves, but the flavor and texture may vary slightly.
What can I substitute for coconut oil?
You can use any neutral cooking oil, but coconut oil adds a distinct flavor to the dish.
How do I know if the stems are tender?
Tender stems are usually thinner and snap easily when bent. Avoid using thick, fibrous stems.
Can I skip the sugar?
Yes, the sugar is optional and only adds a subtle sweetness to balance the flavors.
What can I serve this stir fry with besides rice bhakris?
You can serve it with plain rice, chapati, or any flatbread of your choice.
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