Amaranth Leaves Curry

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I harvested my first Amaranth leaves. These are leafy varieties of Amaranth. Most people in the west eat its seeds and that plant variety is different. My mom used to make the following two recipes in traditional way by first heating oil, adding mustard and cumin seeds, adding onions and then the leaves and stir frying. But since I do not heat oil and steam cook vegetables here is my version of them.

Leaf curry:
Amaranth leaves
Onions
Cumin and Mustard Seeds
Coconut oil or Olive oil
Turmeric
Salt

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Just pluck the leaves, chop, add chopped onions, steam them together for 10 minutes, remove and transfer to a pan. Add roasted cumin and mustard seeds, salt, coconut oil, turmeric.

Stem curry:
Amaranth stems
Sprouted lentils
Cumin and Mustard Seeds
Coconut oil or Olive oil
Turmeric
Salt
Garam Masala (Optional)

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This is a bit time taking task. You will have to cut the stems into pieces with your fingers and while doing so remove the excess fiber. If you do not do this, all the excess fiber will come in between your teeth while eating the curry. If you cut the stems with a knife this will not be possible. Now coming to the next ingredient in the curry. It can be split moong beans, split chana daal(garbanzo beans split halves without skin). In my case I had none of them so I used sprouted masoor lentils. Then I steam cooked them together for 10 minutes. Check if done or not by tasting one or two stems. Depending on how thick the stems were it may take less or more time.
Once steamed, transfer to a pan, add roasted cumin and mustard seeds, salt,coconut oil, turmeric and optionally garam masala.

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