Stir-fried Amaranth Leaves

Amaranth leaves also known as Chinese spinach is indeed very popular in India with each region having a special way to cook it. The name may sound unique but it belongs to the more familiar family of the spinach we all know: the regular spinach leaves are all green whereas the Amaranth leaves are green with red and purplish hue.

Just like how I had previously captured the vibrant green of my Chinese style stir-fried baby bok choy here, this time around it’s a dish of leafy Amaranth leaves.

The addition of split pigeon peas (chana dhal) and grated coconut as well as dried chilies and dry spices such as urad dhal (ulunthu), cumin seeds and mustard seeds makes this dish Indian inspired.

However it's cooked, we just can’t get enough of leafy greens in our diet…luv ‘em…gotta have ‘em! :)