Amaranth has been used in cuisine since centuries because of it’s nutritional values and today many of them have developed liking towards this veggie as it’s packed with protein. There are mainly two varieties like green and red amaranth leaves. Though both taste more or less same, red amaranth makes the dish colorful.
Backyard vegetable garden with red amaranth leaves
At my home my father grows this veggie in backyard garden twice every year. It is organically grown without any chemical fertilizer and cooks faster, tastes 100 times better than store bought ones. The leaves along with tender stems are perfect for stir fry, curry and sasmi. The stems when they become more mature can be used in stand alone curry.
Basically red amaranth leaves taste bland, so while cooking you make sure that all tastes are fairly balanced in it. Unlike cabbage stir fry or bottle gourd stirfry recipes, I have added tamarind extract and rasam powder to this red amaranth leaves stirfry making it more appetizing. Here goes the recipe.
Meet you all with one more interesting recipe. Till then bye.