Amaranth Leaves Lobia Sabzi

Amaranth leaves Sabzi

Amaranth Leaves Lobia Sabzi

Amaranth Leaves Lobia Sabzi / Amaranth keerai with Karamani (lobia) sabzi.  Amaranth greens are known as chaulai in North India, harive in Karnataka, cheera in Kerala, mulaikkeerai in Tamil Nadu, lal maath in Maharashtra and thottakura in Andhra.

It is available both in green and red colour and is a storehouse of iron, vitamins and minerals. Including one greens in your meal per week is anyways a good habit.

In addition, I have used Black eyed beans (karamani / chawli beans) in this sabzi to add to the nutrition. Black eyed beans are legumes and are good sources of soluble fibre.

Lastly, I have grown the red variety of this plant in my balcony and had a sumptuous harvest yesterday. I had to cook them immediately when they were fresh. The result is this recipe. However, you can use green amaranth leaves too.

Print Recipe
5 from 1 vote

Amaranth Leaves Lobia Sabzi

Prep Time10 mins
Cook Time15 mins
soaking time15 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: Andhra pradesh, Karnataka, Maharashtrian, North India, Tamil Nadu
Keyword: Amaranth, laal maat, mulaikkeerai, chawli, sabzi
Servings: 6 people
Author: Rama G

Ingredients

  • 1 big bunch (approximately 6 cups) shredded Amaranth leaves
  • 1 medium onion finely chopped
  • 1 medium tomato finely chopped
  • 1/3 cup black eyed beans soaked in water for 15 minutes
  • 2 green chillies slit lengthwise
  • 1” piece ginger cut finely
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder
  • 2 tsp coriander powder
  • 1 tsp amchur powder
  • 1/2 tsp cumin powder
  • 1/4 cup coconut milk
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp oil

Instructions

  • In a pressure cooker / pressure pan, heat oil and add mustard and cumin seeds.
  • Once they splutter, add green chillies and ginger and sauté.
  • Add onions and sauté for few minutes. No need to brown the onions.
  • Next, add tomatoes and add all dry masalas and salt. Mix everything. 
  • Add ¼ cup water, black eyed beans and the shredded amaranth leaves.
  • Cover the cooker and cook for 2 whistles.
  • Once the pressure settles, open the cooker, add the coconut milk and mix well.

Notes

  1. You can use any greens to make this recipe
  2. Adjust the spice level according to your taste. 
  3. You can add vegetables as in Sindhi Sai Bhaji. 

 

You may find more healthy sabzis and main course items here

 

4 Comments
  • Suja Ram
    Posted at 12:47h, 21 November

    5 stars
    Very nice recipe. Makes a good side dish with rotis and can be had with rice as well. I added a dash of lime and reduced chilly powder to 1/2 tsp. Taste was awesome. Thanks for this fantastic healthy and easy recipe. It will now be a regular at our home.

    • ramag
      Posted at 14:41h, 25 November

      Thanks Suja. Good to know you liked it.

  • Padma
    Posted at 19:54h, 07 March

    Tried the brinjal curry leaves rice. Added a dash of tamarind water to the final dish and heated for some more time. Tuned out to be excellent!!
    Am trying to avoid gluten and dairy.. your blog is really godsent..

    • ramag
      Posted at 08:20h, 08 March

      Thanks for the feedback. Keep giving me more of them. Happy and healthy eating. 🙂

Welcome to my blog

 

February 10th is celebrated as World Pulses Day. I am an avid fan of whole pulses / lentils. When I took a review of my posts so far, I realised I have as of today posted 22 recipes using whole pulses & legumes. I decided to compile all those recipes and make an eBook that you can download from my site.

 

Healthy Eating ?

Rama Ganapathy