Every summer, my husband leaves an amaranth plant to flower and seed. In Fall and Winter, the seeds remain dormant in the soil beginning to germinate in Spring. This year, we had an overwhelming number of seedlings growing in between the hot peppers and tomato plants (pictures below). He harvested the first batch, a mix of small and large plants which had tender, edible stalks.
Green amaranth is a nutritious leafy vegetable and when cooked fresh (garden to table), it is creamy and literally melts-in-the-mouth. To add some bite, I incorporated black-eyed peas that provided a nice contrast to the soft texture of the vegetable. Dash of garlic, ginger along with onion, green chillies, tomato with a garnish of grated coconut enhanced the overall flavour. Served as a side to a meal and relished with either rotis, bread or rice.
Health benefits and steps on how to grow green amaranth can be found here.
Green amaranth is a nutritious leafy vegetable and when cooked fresh (garden to table), it is creamy and literally melts-in-the-mouth. To add some bite, I incorporated black-eyed peas that provided a nice contrast to the soft texture of the vegetable. Dash of garlic, ginger along with onion, green chillies, tomato with a garnish of grated coconut enhanced the overall flavour. Served as a side to a meal and relished with either rotis, bread or rice.
Health benefits and steps on how to grow green amaranth can be found here.
Savoury Green Amaranth (Chauli or Chaulai)
(Serves 8)
Ingredients:
1 kg amaranth greens (chopped finely, around 8 cups)
1 onion (chopped, around two cups)
2 green chillies (slit)
1 tomato (chopped)
1 cup dried black-eyed peas
4 large cloves of garlic (finely chopped)
1/4" ginger (grated)
1/3 cup grated coconut
2 tablespoons oil
salt
Method:
Soak beans in hot water for two hours ensuring to change the water after one hour. Alternatively, the beans can be soaked overnight. Drain out the water and cover beans with fresh water. Cook with salt for 30 minutes till tender. Discard the water (as it turns black) and reserve the beans.
Separate the leaves and tender stalks from the thicker stems. Discard the thick stems, chop leaves and tender stalks finely. Wash greens using a colander and drain well.
Heat oil in a pan and sauté onion till they are soft. Add garlic, ginger and green chillies, fry for a couple of minutes. Stir in the tomato and when pulpy, mix in the greens, reserved black-eyed peas and salt. On low heat, cover and cook till the vegetable is tender, around 4 to 5 minutes. (No water should be added.)
Garnish with coconut and serve as a side dish.
Note:
(Serves 8)
Ingredients:
1 kg amaranth greens (chopped finely, around 8 cups)
1 onion (chopped, around two cups)
2 green chillies (slit)
1 tomato (chopped)
1 cup dried black-eyed peas
4 large cloves of garlic (finely chopped)
1/4" ginger (grated)
1/3 cup grated coconut
2 tablespoons oil
salt
Method:
Soak beans in hot water for two hours ensuring to change the water after one hour. Alternatively, the beans can be soaked overnight. Drain out the water and cover beans with fresh water. Cook with salt for 30 minutes till tender. Discard the water (as it turns black) and reserve the beans.
Separate the leaves and tender stalks from the thicker stems. Discard the thick stems, chop leaves and tender stalks finely. Wash greens using a colander and drain well.
Heat oil in a pan and sauté onion till they are soft. Add garlic, ginger and green chillies, fry for a couple of minutes. Stir in the tomato and when pulpy, mix in the greens, reserved black-eyed peas and salt. On low heat, cover and cook till the vegetable is tender, around 4 to 5 minutes. (No water should be added.)
Garnish with coconut and serve as a side dish.
Note:
- A mixture of red and green amaranth can be used or substituted with spinach.
- Black-eyed peas can be replaced with lentils or legumes of your choice.
- Instead of lentils or legumes, cleaned and deveined small prawns can be incorporated at the end and cooked for a couple of minutes.
- Another quick and easy green amaranth recipe can be found here.
