Thotakura / Amaranthus Curry - Moms quick and easy recipe.

Amaranth species are cultivated and consumed as a leaf vegetable in many parts of the world.  In the state of Uttar Pradesh and Bihar in India, it is called Chaulai and is a popular green leafy vegetable (referred to in the class of vegetable preparations called saag).It is used to prepare curries like Hulee, palya, Majjigay-hulee and so on. In the state of Kerala, it is called 'Cheera' and is consumed by stir-frying the leaves with spices and red chillies to make 'Cheera Thoran'.  In Andhra Pradesh this leaf is added in preparation of a populardal called thotakura pappu తొట కూర పప్పు (Telugu). In Maharashtra, it is called "Shravani Maath" (literally माठ grown in month of Shravan) and it is available in both red and white colour. In Orissa, it is called "Khada saga", it is used to prepare 'Saga Bhaja', in which the leaf is fried with chillies and onions.

Today I am going to share my moms quick and easy recipe, with out onions and garlic.

Ingredients :
Amaranthus : 2 cups
Chana dal / Split bengal gram : 1/4 cup
Cumin seeds : 1 tbspn
Red Chilies : 5 more or less as per your taste.
Salt : As per your taste.
Mustard seeds : 1/2 tspn
Turmeric : 1/2 tspn
Oil : 2 tbspn
Milk : 3 tbpsn

Method :

• Place a pan on medium flame, add oil. Let it heat up. Now add cumin seeds, mustard seeds, chana dal and red chilies.
• Saute and add turmeric.
• After 2 mins add Amaranthus and saute.
• Add salt. Saute and close the lid.
• After 3 to 4 mins open the lid and saute. You will notice the quantity of leaves has reduced to half of its original quantity.
• Saute again and close the lid. After two mins add little milk to it mix it up evenly and close the lid and reduce the flame to simmer.
• Let it cook for 3 to 4 mins.
• Turn off the flame and transfer it into a serving bowl.
• Serve it hot with rice or roti.