Thotakura Fry/ Amaranath leaves stir fry - Garden to Plate

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We can make thotakura fry in two ways. I already posted my first version in which we add thotakura to tempering and stir fry. In this version, we cook thotakura in water and then stir fry it. This version is for people those who may not like the smell from thotakura.

Thotakura is from my garden. If anyone want to know how to grow them organically read tips under this post.

 Ingredients 

Thotakura/ Amaranth leaves - 250 grams
Salt to taste
Water to boil leaves - 3 cups approximate

For Tempering

• Oil - 1 tbsp.          
• Mustard seeds / Avalu - 1/2 tsp                      
• Cumin seeds / Jeera - 1/2 tsp
• Chana dal / senagapappu - 1 tsp
• Urad dal - 2 tsp.            
• Turmeric powder - 1/4 tsp.  
• Dry red chili - 1 or 2
• Green chili - 4 or to taste
• Garlic - 8 or to your taste

Let’s start preparing

• Clean thotakura leaves and chop them.
• Boil water and add chopped thotakura leaves and cook for 5 minutes.
• Drain water and keep the leaves aside.
• Heat oil in a pan, add mustard seeds and cumin seeds
• When they start dancing, add chana dal,urad dal and red chili.
• When dals turn red, add green chili and garlic.
• When garlic turn golden brown, add thotakura leaves.(squeeze excess water)
• Stir fry for 10 to 12 minutes and serve with rice.

Tips for growing Thotakura:

1.Thotakura is prone to pest. To make organic spray at home, take  2 bulbs of garlic and make into paste by adding 1cup of water. Let it sit for 24 hours. Strain the water and add to 1 portion of garlic water and 10 portion of water and spray.
2. We can also use neem oil or neem powder.
3. Do patch test before using the above sprays on some leaves. If you see any spots on leaves, dilute the liquids with more water.
4. Spray under the leaves too.