Khadaa Tarkari / Amaranthus Stems Curry | How to make Khadaa Tarkari / Amaranthus Stems Curry

By sweta biswal  |  21st Jul 2015  |  
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  • Khadaa Tarkari / Amaranthus Stems Curry, How to make Khadaa Tarkari / Amaranthus Stems Curry
Khadaa Tarkari / Amaranthus Stems Curryby sweta biswal
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    3

    People

44

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About Khadaa Tarkari / Amaranthus Stems Curry Recipe

A frugal and rustic recipe passed on by my Grandmother !!

Khadaa Tarkari / Amaranthus Stems Curry

Ingredients to make Khadaa Tarkari / Amaranthus Stems Curry

  • 2 cups tender Khadaa/Amaranthus stems
  • 1/2 cup pumpkin ( peeled and chopped into small pieces )
  • 1/2 cup Ridge gourd ( peeled and chopped into small pieces )
  • 1/4 cup potato ( peeled and chopped into small pieces )
  • 1 medium sized onion (roughly chopped)
  • 1-2 garlic flakes (slightly crushed)
  • 1-2 dry Red chilis
  • 1/5 tsp turmeric
  • 1/5 tsp jeera powder
  • 1/2 tsp Pancha phutana
  • 2-3 tsp oil
  • salt to taste

How to make Khadaa Tarkari / Amaranthus Stems Curry

  1. Saute toll transparent and add garlic. Saute till golden (not brown).. Soak khadaa (amaranths stems) in enough water for ½ hour. Rinse thoroughly to remove any sand/mud and chop into 2 inch pieces. Peel and set aside.
  2. Add oil to wok and when it heats up add pancha phutana. Once they start to splutter add in chopped onions.
  3. Now add khadaa and other veggies at this point. Saute on low flame for 3-5 minutes.
  4. Pour in 1.5 cups of water, salt, turmeric and jeera powder. Cook covered till vegetables are cooked. Dry up the water if any remaining.
  5. Turn off the flame and take this into serving bowl and serve with white rice.

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