Tuesday, October 18, 2011

Cooking with Amaranthus...

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Of the unprecedented list as to why Coorg is a dream come true, one of them would be - being able to whip up lunch by just wandering in your backyard. Back at mum's place I could just gather a bunch of fresh amaranthus from her veggie garden trove. Wish I could always do that instead of having to salvage my greens from the fridge!
Herez a yummy and nutritious side dish made with amaranthus (called keere in Coorg - pronounced key-ray)..I'd be surprised if I found a house in Coorg that doesn't make it! :D
You need:
3tbsp oil
1/2 tsp mustard seeds
2 medium onions - sliced Julienne style
green chillies - 3
3 bunches of leafy amaranthus-green/red/ u could mix them too
1 cup freshly grated coconut
salt to taste
P.Note: the amaranthus reduces to about less than half the quantity when cooked. Pick out only the tender stems. You could use/discard the harder stems & root or add them in soups. Discard flowers & seeds if any. Wash well since they tend to be soiled. A good rinse in salted water to begin with & 2 more plain water rinses following it should do.
How to:
Heat the oil in a wide-mouthed wok. Drop in the mustard seeds. Add the split green chilies once the mustard splutters. Once the chilies change color, add the onions and stir, adding salt as per taste. Now add the greens and stir in. Add the grated coconut. Stir.
These greens have good water content and do not need additional water to cook in. You could add 1/2 a cup if required, though. Check for salt. Stir...cover..n hover around and your dish should done in 10min!:) Tastes yum with rice roti / chapatis.

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