This is a recipe from Cooking at Home with Pedatha: Vegetarian Recipes
from
a Traditional Andhra Kitchen. I used red Swiss chard, by the way, and it
was quite tasty.
Thotakoora Koora Leafy Vegetable
Amaranth leaves 2 bunches
Roasted gram 2 3 tablespoons, powdered
Oil 1 tablespoon
Salt- to taste
The Paste
Ginger 1 inch piece
Garlic 2 flakes (cloves)
Coriander leaves 1/2 cup
Green chilies 4
The Tempering
Split black gram (husked) 1 teaspoon
Mustard seeds 2 teaspoons
Turmeric powder 1/4 teaspoon
Asafoetida powder 1 teaspoon
Curry leaves 6 7, with stem
Chop the greens roughly along with the tender stems. This should amount to
about 6 cups after chopping. Grind the ingredients for the paste using a
little water. In a wok, heat the oil for tempering. Add the split black
gram; as it turns golden, pop the mustard. Lower the flame and add the
turmeric, asafoetida, and curry leaves. Add the greens and stir. Cover
and cook until well done. Now, add the paste and salt and continue to cook
for 2 3 minutes. Finally, switch off the flame and stir in the powdered
gram. Serve with steamed rice or as a side dish in a meal.
Variation: You may substitute the amaranth with spinach.
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