Saturday, October 13, 2007

Thotakura (Red leaves / Red Spinach / Amaranthus)

In US, I had first seen thotakura in California, it was sold as Red leaves. Never tried them though! Haven't seen this leaf after moving to Midwest, until I came across Rajani's garden.
Adding green leaves to dal is very common, but there are many more ways to cook leafy vegetables. Here is a simple recipe for thotakura. And by the way, I read somewhere that thotakura has folic acid, iron, calcium, amino acids, beta carotenes, Vitamins A, B1, B2, C. Good reason to eat this leafy vegetable, right?


4 cups finely chopped Thotakura, alongwith tender stems
1 medium onion, finely chopped
1 dried red chillie, broken into pieces
¼ tsp cumin seeds
½ tsp urad dal
3 garlic cloves, minced
4 curry leaves
3 green chillies, slit lengthwise
¼ tsp turmeric
Salt to taste
1-2 tbsp Oil

Heat oil in a saucepan, add seasoning of dried red chillies, cumin, urad dal, garlic & curry leaves. Add chopped onion and saute until onion turns translucent, add chopped thotakura and green chillies. Add turmeric, salt and cook uncovered for 10 minutes. I had noticed there was not much water content in thotakura and hence it made a perfect fry! You can add a tbsp of milk before removing from heat, to make it a curry! Either preparation is good with rice/chapathis.

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