A tamarind stew made with Amaranthus(Thotakura ) leaves and tempered with Indian spices, served along side rise or roti.
6 cups Thotakura
1/2 medium onion sliced
1/4 teaspoon methi powder
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon tamarind paste
salt to taste
5 green chilies minced
4 red chilies split to 2 pieces
2 teaspoons ghee/oil
1/2 teaspoon red chili powder (optional)
4 cloves garlic minced
1 sprig curry leaves
1 teaspoon chana dal
1/4 teaspoon turmeric
1-2 teaspoons roasted peanut powder
1.Heat oil in a pan and add the chana dal and let brown lightly.
2.Add the red chili, cumin, mustard and curry leaves and let splutter.
3.Add the garlic and green chili and saute for 1/2 minute.
4.Add the onions and turmeric and saute for 2 minutes.
5.Add the amaranth leaves and salt,cover with lid and let cook until the leaves are softened and lightly turn color.
6.Add the tamarind ,1 cup water and methi powder and let simmer for 5 minutes.
7.Add the peanut powder, stir well and turn off the stove.
This goes well with rice or roti and dal.
You can add more water if you like it more saucier.