South Indian Red Amaranth with Onions and Garlic recipe
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Ingredients
- 1 large onion, quartered 15 cloves garlic 3 tablespoons vegetable oil 5 cups chopped red amaranth leaves, with their stems 2 pods green tamarind 5 teaspoons red chile powder, or to taste ½ teaspoon ground turmeric ½ cup water 1 teaspoon butter 1 tablespoon vegetable oil 2 red chile peppers, halved, or more to taste 2 sprigs fresh curry leaves 2 cloves garlic, chopped 1 teaspoon mustard seeds 1 teaspoon skinned split black lentils (urad dal)
Nutrition Info
- 756 caloriescarbohydrate: 121.1 gcholesterol: 1.8 mgfat: 21 gfiber: 17.2 gprotein: 25.7 gsaturatedFat: 4.7 gservingSize: -sodium: 69.2 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions South Indian Red Amaranth with Onions and Garlic
Directions
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Place onion and garlic in a food processor, pulse into a coarse paste.
Heat 3 tablespoons oil in a nonstick skillet over medium heat. Add chopped leaves and stems and onion paste, stir to combine, about 1 minute. Stir in tamarind pods, chile powder, and turmeric. Pour in water and bring to a simmer, 3 to 5 minutes. Cook until water evaporates, 5 to 10 minutes. Stir in butter.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chile peppers, curry leaves, garlic, mustard seeds, and black lentils. Cook and stir until seeds pop and mixture is fragrant, 3 to 5 minutes. Fold into amaranth mixture to serve.