#003 AMARANTHUS GANGETICUS

Amaranthus Gangeticus is a leafy vegetable. Tender branches are also edible. There are two varieties in Andhra Pradesh. 1. Perugu tootakuura (literally means curd amaranthus, though there is no curd) 2. Koyya tootakuura (literally means wood amaranthus, though there is no wood). The curd amaranthus leaves are bigger and are very tasty.

GETTING READY
1. Wash the tender plants/branches of amaranthus, to remove dirt, fungus etc.
2. Pluck the leaves. Cut into pieces if the leaves are big.
3. Aged persons may find it to masticate amaranthus stems. If there is a desire to eat stems also, they are to be cut into small bits.

1. CURRY WITHOUT LENTILS AND WITH TAMARIND PULP
STEPS

1. Boil 2/3 tsp. of groundnut / sesame oil in a frying pan or in a vessel.
2. Drop a few pieces of dry red chillies and a heat a little.
3. Add 1 tsp. of black-gram lentil splits and roast a little.
4. Add 0.5 tsp of mustard-seeds, fenugreek, jeera etc. and heat.

You will get a good smell.

5. Add the leaves/bits of amaranthus tender stems and roast them on a low fire. (Can also boil-cook on a high flame instead of frying on low flame). 100 grams to 150 gms.

6. Add salt to taste. Say 0.75 tsp.
7. Add red chilli powder to taste. Say 0.5 tsp.
8. Add food grade turmeric for flavor.
9. Add tamarind juice to taste. Say 2 table spoons.

When the curry is ready you will get a good smell. Switch of the flame.
Ready to serve 2+2.

HEALTH NOTES

In traditional health system of India i.e. Ayurveda, Amaranthus is called "Raja Sakam" (King of Vegetables). Said to be good for eyes.