Leaves…I love them and are a must have in at least a couple of meals every week. This is a simple and easy recipe for fresh Amaranth Leaves.

The best way is to cook them uncovered and not for long. Heat will need to alternate between high and medium. At its simplest, we are going to coax the water out of the leaves and dry it up. When the water coming out from them stops, the dish is ready. This way we have bright green colors and a much superior texture.

  • Leaves, washed and roughly chopped.
  • Chopped Onion.
  • Chipped Green Chilly.
  • Chopped Garlic.
  • Cumin Seeds.
  • Turmeric.
  • Grated Coconut.
  • Oil.
  • Salt.

I prefer using cold pressed Sesame oil. But you can use any oil you like. Heat it up and saute the onions, cumin, green chilly and garlic. When the raw smell is gone and the onions turn translucent add the turmeric.

Pile on the green leaves. They will start losing water and rapidly shrink. Sometimes its a good idea to add them in batches. Especially if the pan is not extra large.

Sprinkle salt and mix well. Stir the greens around to let the water settle at the base of the pan. This way it will dry up quicker. When the water coming out reduces and the greens look bright green, add in the freshly grated coconut. MIx well.

Remove from the hot pan to prevent the residual heat from continuing to cook the greens.

This goes great with roti or rice. A simple lunch with some fried yams and curd rice with these greens is “Soul Food”.



Published by Imran

A s/w engineer by profession, I cook for my family.

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