Thotakura Vepudu

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Amaranth leaves has the potential to improve nutrition. In most parts of the world, they are consumed as a leafy vegetable and is also known as Chinese Spinach. It's very popular in the warm temperate regions and is a very good source of vitamins. Every place has it's own specialized preparation of amaranth leaves. Thotakura is tasty, whether it's cooked with lentils or sauteed or stir-fried. All the greens goes very well with either rice or rotis. As this recipe is a stir-fry, it can be served as a side dish along with rice or can be served as a green leafy subzi with rotis. As per me, I always loved eating this leafy stir-fry among others.



Ingredients
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Mustard Seeds          3 tsps.
Onion                      1 large, finely chopped
Thotakura                1 bunch, rinsed under running water and chopped  finely
Green Chillies          3 slit lengthwise
Dry Red Chilli          1 broken
Curry Leaves           few
Salt                        to taste
Turmeric Powder    1 tsp.
Hing                       2 tsps.
Chana Dal               1 tbsp.
Urad Dal                 1 tbsp.
Oil                         3 tbsp.

Method
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• Heat a non-stick frying pan and add oil to it. Once the oil is hot, toss in the chana dal and urad dal. Let the dals turn light golden color. Now add mustard seeds and broken red chilli. Let the mustard seeds splutter. Add curry leaves and hing.
• Now toss in the chopped onions and let them turn golden brown. Add slit green chillies and sautee for a min.
• At this point, add salt and turmeric powder and sautee for another 2 mins. on low flame. Now add Thotakura (Amaranth leaves) and stir well.
• Stir-fry Thotakura on low flame uncovered till all the leaves are shrunk completely and combined well with the onions. Stir frequently to avoid sticking to the surface of the pan. Adjust seasonings.
• In the end, sprinkle 1 tbsp. of finely chopped onions and mix.Thotakura vepudu is ready to be served along with rotis and rice as a side dish.