Andhra amaranth greens with garlic and chilli

I have become a bit obsessed with amaranth greens, both red and green because they are delicious and full of nutrients. They are pretty readily available where I live, and getting large fresh bunches from small organic farms makes me so happy.

This is a straightforward recipe that stands out in terms of flavour. The quick sautéd greens are infused with a spicy and delicious garlic and chilli paste. The earthy greens pop with spice and garlic, the perfect combination.

This is a wonderful cookbook packed with traditional dishes. It was written by Archana Pidathala as an ode to her grandmother's cooking. This book is so much more than a collection of recipes; it brings to my table a history of the cuisine and people. Wonderfully written and with beautiful photographs, this cookbook fills a gap in my bookshelf in a cuisine I know little about.

For more delicious and spicy dishes from this cookbook, click here.

Ingredients:

1 tablespoon oil

1/2 teaspoon mustard seeds

1 tablespoon split white urad dal

1 teaspoon cumin seeds

2-3 dried red chiles

15 curry leaves

1 onion, finely sliced

A pinch of turmeric powder

Salt, to taste

8-9 cups packed amaranth greens, red or green, washed in 3 changes of water and left whole or sliced

10 garlic cloves

1 heaped teaspoon chilli powder, or to taste

1 teaspoon ground coriander seeds

Cilantro to garnish

Heat the oil in a large shallow pan or wok. Add the mustard seeds, urad dal, cumin seeds, and dried red chiles and stir for 30 seconds until the seeds are just coloured and the mustard seeds begin to pop. Add the curry leaves and sauté for 30 seconds more. Add the onions and cook on medium heat until they are golden in colour, about 5-7 minutes. Add the turmeric and salt and stir the mix quickly.

Add the amaranth leaves and cook until they are wilted and have given out their liquid.

Meanwhile, in a small mortar and pestle, pound the garlic cloves and the chilli powder until a very smooth paste is formed. Do not add water. You also do not want to use a small blender, as you will need to add water or will not get an even paste.

Add the chilli-garlic paste and ground coriander seeds to the barely cooked leaves and stir well to mix in evenly. Cook for two more minutes until the garlic softens and no longer tastes raw. Taste and adjust salt.

Serve hot topped with a cilantro garnish as a side dish with any meal.