Lal Saag (Stir-fried Red Amaranth Leaves)
Stir-fry red amaranth leaves and finely chopped stems in mustard oil with panchphoron and garlic; season with karla namak, and steam briefly under a lid until just wilted. Serve straight away with steamed rice.
Equipment
- Measuring spoons
- Large pot A casserole is ideal
Ingredients
- 250 g Amaranth leaves
- 15 g Garlic
- 2 tablespoon Mustard oil
- 1 teaspoon Panchphoran
- 1 teaspoon Kala namak
Instructions
- Thoroughly wash the amaranth leaves, then pat them dry. Check for flower buds and remove them.
- Roughly chop the leaves and finely chop the stems.
- Peel and finely chop garlic.
- In a pan (preferably with a lid), heat mustard oil until it's really hot and panchoran. Let it sizzle for a couple of seconds, then add garlic and fry for a minute. Be careful with panchphoran; if the pan is too hot, it will burn and become bitter.
- Add chopped amaranth, leaves and stems, followed by Kala namak. Stir once, then add a dash of water, cover immediately, and cook for a few minutes. You will know it's cooked when the amaranth leaves become limp, like spinach.
- Remove the lid, stir and serve immediately with steamed rice.
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