Amaranth leaves stir fry recipe | padpe ajadina recipe | harive soppu palya recipe | tambdi bhaji recipe – a healthy south indian style quick stir fry recipe of red amaranth leaves tempered with spices and cooked along with fresh grated coconut.
Today’s post is about a simple stir fry recipe of greens which is prepared regularly in every coastal household. We all know how important are greens to maintain a balanced diet and also their benefits in providing a healthy eye sight. You may remember your mother telling her famous line ” If you do not eat your greens you may have to wear spectacles”, and that one line was enough for a fussy child to eat his/her greens.
Indian diet has wide variety of greens in its platter, spinach (palak), fenugreek leaves (methi), mustard leaves (sarson), malabar spinach , amaranth leaves to name a few. Green leafy vegetable which always grew in our veggie patch was amaranth and malabar spinach.
Amaranth leaves known as padpe(tulu)/ harive (kannada)/ tambdi bhaji (konkani) comes in different colours. Red, green and sometimes with combination of both of the colours. One particular variety that captured my attention in veggie market was leaves bordered with a light green with a pretty pink center found in Singapore veggie markets. Though I could never find that breed in Dubai, but the rest varieties are found regularly here.
Serve this very light amaranth leaves stir fry with rice and dal for a well balanced diet. Do let me know how this recipe went.
Amaranth leaves stir fry recipe | padpe ajadina recipe | harive soppu palya recipe | tambdi bhaji recipe
Serves : 2-3 people
Preparation time : 15 mins
Cook time : 20 mins
2 cups tightly packed amaranth leaves, chopped (or 1 small bunch)
3 tbsp tomato chopped or 1/2 medium size tomato
2 green chilies, slit
5-6 curry leaves
2 1/2 tbsp fresh grated coconut
3 garlic cloves, crushed with skin
1 tsp urad dal /split black gram
1/2 tsp mustard seeds
1/4 tsp turmeric powder
1 1/2 tbsp cooking oil
salt to taste
Step by step method
1. Check each leaves for small worms or insects and remove them. Discard hard fibrous stem and keep only the tender ones. Rinse couple of times with clean water. Chop the leaves along with their stem and keep aside.
2. Heat a saute pan in medium flame. Add 1 1/2 tbsp of oil. When oil turns hot add mustard seeds.
3. As mustard seeds start popping add urad dal, crushed garlic cloves, green chili and curry leaves. Fry till urad dal turns golden.
4. To this add chopped amaranth leaves and tomato.
5. Close the lid and cook it for 2-3 minutes in medium low heat.
6. After 3 mins when leaves are softened add salt and turmeric powder and mix well.
7. Add grated coconut.
8. Mix it and cook for with closed lid in medium heat for another 3 mins.
1. If you do not like tomatoes in the dish, skip it. I usually add them for their slight sweetish and tangy taste.
2. If you find the dish is too dry and may burn during cooking just sprinkle some water. Usually it is not needed as water is released from leaves when they start to cook. Do remember to keep your heat in medium low to avoid burning.