Name: Red amaranth curry recipe by Sweta Shet at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Red amaranth leaves - 2 cups, chopped; Tamarind - 1 lemon sized ball; Onion - 1, cubed; Tomato - 1, cubed; Fenugreek seeds - 1/8 tsp; Mustard seeds - 1/2 tsp; Curry Leaves - a handful; Curry powder - 3 tbsp; Oil - 1 tbsp; Salt

ABOUT Red amaranth curry RECIPE

Red amaranth leaves or tambdi bhaji as it is locally known is a good source of iron and dietary fibre. It is also full of vitamins.

Ingredients Serving: 4

Red amaranth leaves - 2 cups, chopped
Tamarind - 1 lemon sized ball
Onion - 1, cubed
Tomato - 1, cubed
Fenugreek seeds - 1/8 tsp
Mustard seeds - 1/2 tsp
Curry Leaves - a handful
Curry powder - 3 tbsp
Oil - 1 tbsp
Salt

Instructions

Soak tamarind in a cup of hot water for 10-15 minutes.
Heat oil in a kadai. When hot add fenugreek and mustard. Put in the curry leaves. Then add the onion and cook till slightly soft. No need to fry.
Add tomatoes and cook.
Put in the chopped amaranth leaves and fry for about 10 minutes. Add water if moisture is less.
Mash the tamarind in the water and remove the hard bits. Pour all the pulp and water into the kadai. Don't strain, or the gravy becomes very watery. The tamarind pulp gives it thickness.
Add the curry powder and salt. Add water if required. Mix and boil on high flame first and then leave to simmer on low flame till slightly thick. About 20- 25 minutes.
Serve with rice or chapathi.

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