Thotakura Pulusu – Tangy amaranth leaves stew

Instructions

1. 1

   Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, methi seeds and let them turn slightly red. Add split gram dal and channa dal and let them turn red. Now add garlic, red chillis, curry leaves, chopped onions and green chillis and sauté till onions turn slightly pink (approx 3-4 mts).

2. 2

   Add the thotakura and stir fry for 4 mts. Add the turmeric pwd and salt and combine. Cover with lid and cook till the greens cook (approx 6-7 mts).

3. 3

   Add the tamarind extract and jaggery and combine well. Add 3 cups of water and cook for another 9-10 mts or till the rawness of tamarind disappears and the gravy thickens. If you find the gravy too watery, sprinkle the rice flour and combine. Cook for a minute and turn off heat.

4. 4

   Serve with white rice.