Thotakoora/ Keera Fry

Thotakoora /Kera Fry

Prep & Cooking: 30 mts
Serves: 3-4
Cuisine: Andhra

Ingredients:
4 big bunches fresh Totakura/Keera/amaranth leaves (picked, use tender stalks) chopped 1onion, finely chopped (optional)
big pinch turmeric pwd
salt to taste
2-3 tsps oil

Make a coarse paste:
2 tbsp coriander leaves
2 green chillis
1 tbsp coconut (optional)
For popu/tadka/seasoning:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp split gram dal
1 dry red chillis de-seeded
1 sprig curry leaves
pinch of asafoetida/hing

1 Boil the chopped amaranth leaves in just enough water (half a cup of water, approx) for 8-10 mts. Drain the left over water and use it to prepare chapati dough.

2 Heat oil, add the mustard seeds and once they splutter, add the cumin seeds, split gram dal, red chillis, curry leaves and saute for half a minute. Add asafoetida and stir for 2-3 seconds.

3 Add the onions and saute till transparent. Add salt and turmeric pwd and saute further for a minute. Add the ground paste and stir fry for 5-6 mts.

4 Add the boiled amaranth leaves and saute for 12-15 mts (without lid) or till done. Serve hot with rice.

Note:
Another option is to soak 1 tbsp yellow moong dal for a few mts and drain and grind it along with green chillis and coriander leaves.