Simple Garlic-Ginger Amaranth Stir-fry

1. 1
   temper · ~2 min

   Make the tempering

   1.Heat oil in a large kadhai or wok over medium heat until shimmering.

   2.Add mustard seeds and let them splutter (30 sec).

   3.Add cumin seeds and dried red chili, stir until fragrant (15 sec).

   4.Add chopped garlic, ginger, and green chili and sauté until garlic turns golden (1 min).

   TIPWatch the garlic closely — it burns fast and turns bitter.
2. 2
   saute · ~4 min

   Cook the onion base

   1.Add sliced onion and turmeric powder to the pan.

   2.Sauté until the onion turns soft and translucent (3-4 min).
3. 3
   saute · ~4 min

   Wilt the amaranth leaves

   1.Add the chopped amaranth leaves and stems in batches, tossing to fit them in the pan.

   2.Sprinkle with salt and stir well to coat the leaves with the tempering.

   3.Cover and cook on medium-low heat for 3-4 minutes, stirring once halfway, until the leaves wilt and release their moisture.

   TIPAmaranth releases enough water to steam itself. Don't add extra liquid.
4. 4
   saute · ~2 min

   Dry out the stir-fry

   1.Uncover the pan and increase heat to medium-high.

   2.Stir-fry for another 2 minutes until any remaining moisture evaporates and the greens are glossy and tender.
5. 5
   garnish

   Garnish with fresh coconut and serve

   Transfer to a serving bowl, scatter fresh grated coconut on top, and serve hot with roti or dal-rice.

Cuisines we love