The other day, my vegetable seller knocked on my door to deliver the vegetables. He had a big bunch of red leaves in his hand. It was an order from my neighbour. He said that he had specially bought for her since not many people ask for these leaves.
I have never before cooked these leaves but I wanted to taste it. I asked him to get a bunch for me. I learnt that these leaves are called Amaranth leaves and are called Lal Maat in Marathi. They come in red and green colors and smaller the leaves, the tastier they are. Before I could cook it, I googled to understand the nutritional value of these leaves. This is what I discovered.
The leaves don’t fall behind in terms of nutritional value. According to Ayurveda, the juice extracted from amaranth leaves help in treating diarrhoea and haemorrhage conditions. It is packed with carbohydrates, proteins, minerals and vitamins, and regular consumption helps in easing digestion, excessive menstruation and weight management. Since it is high in iron content and dietary fibre, it is good for anaemic patients, and reduces cholesterol and risks of cardiovascular diseases. The presence of an essential amino acids called lysine along with other elements are said to help fight against free radicals that result in aging or the formation of malignant cells.
The leaves are also deemed to be an effective measure against hair loss and premature greying. They act as a natural astringent and work wonders for skin problems like eczema and acne. It also contributes significantly to dental care and works as an effective mouthwash for treating mouth and gum related conditions.
I cooked amaranth leaves with potatoes using only garlic, chilies, salt and turmeric.
So simple to cook and so very tasty. I loved it.
I went to my neighbors home to ask her the recipe.
1 bunch Amaranth leaves
few Kokum leaves
2 green chilies
5 cloves garlic
2tsp coriander leaves
1tsp mustard seeds
6-7 curry leaves
salt to taste
Boil the Amaranth leaves with jaggery , salt and kokum.
Make the paste of masala by mixing coconut , green chilies, garlic, turmeric and coriander powder.
Stir fry the paste, add the boiled leaves and the stock.
Let it slow cook till creamy.
Temper with mustard seed and curry leaves
temper with deep fried crushed garlic.
Two days later she invited me for lunch and served me this