Stir Fry with Amaranth Leaves

By: Esther Vasa

Amaranth Leaves with Tender Stems – 3 cups (Chopped)
Diced Shallots – 2
Diced Carrots – 1 cup
Diced Tomatoes – 1 cup
Crushed Ginger – 1 tsp
Diced Garlic – 1 tbsp
Mustard Seeds – 1/4th tsp
Olive Oil – 2 tbsp
Cumin Seeds – 1/4th tsp
Salt to taste
Cayenne Pepper – 2 pinches
Red Chilli Powder – 1/8th tsp

You can dice your vegetables in a food processor if you prefer.

Heat up the oil lightly and put the mustard seeds. Let the seeds splutter. Then, add the cumin seeds and let them fry for 10 seconds. Add in the onions and allow them to sweat a bit. Next, put the amaranth leaves and stir for about a minute. At this point, you can add the carrots and tomatoes. Stir for another minute. Then, add the remaining ingredients except garlic and set the stove on high for 5 minutes. Mix the ingredients every minute or so. By this time your stir fry should be ready. Just before transferring into a serving bowl add the diced garlic and mix well. You can use this for your sandwich or serve it with brown rice and soup.

Preparation Time: 20 minutes

Serves: 3-4