Thotakoora - Tomato Koora (Amaranth Leaves-Tomato Stir Fry)

Thotakoora/Amaranth leaves are well known leafy vegetables in most households. We usually make a stir-fry or stew (pulusu) or pappu (dal) or chutney with these leaves.

Amaranth leaves possess so many health benefits. They are rich many vitamins like K, A, C, B2, B6. They are rich sources of Omega 3 fatty acids, iron, calcium and protein.

I grabbed these Amaranth leaves as soon as I saw them in the Indian store. They were so fresh and beautiful. I used some leaves for the stir fry and store the remaining leaves (washed and chopped) in the freezer for later use.

OK. Let’s go to the recipe.

Ingredients: 4 cups Amaranth leaves (Thotakoora), washed and chopped ½ cup Onions, chopped fine 1 medium sized Tomato, chopped A small piece of Ginger, peeled and chopped fine 3 Green Chilies, chopped fine A pinch of Turmeric Powder Salt For Seasoning/Tempering: ½ tsp Mustard Seeds ¼ tsp Cumin Seeds ¼ tsp Bengal Gram (Pacchi Senaga Pappu, Chana Dal) ¼ tsp Black Gram (Minappappu, Urad Dal) 1 tsp Oil A few Curry Leaves Preparation: Heat oil in a pan and add mustard seeds. When they pop, add cumin seeds + Bengal gram + black gram + curry leaves and sauté well. When the dals become little brown in color, add dry red chilies and stir well. Then add onions + amaranth leaves + ginger + green chilies and stir well. Add turmeric powder and mix well. Cover and leave the pan on med. low flame and allow the contents to cook well. After some time add tomato + salt and sprinkle some water to allow the contents to cook well. When the water gets evaporated and the curry becomes little dry, turn off the flame. Transfer the contents to a serving bowl and enjoy the tasty curry. This curry goes well with rice as well as chapathis. A simple and yummy curry is ready to be savored.