17 Nov 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.
Amaranth Leaves Lobia Sabzi
- 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
- 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.
- You can use any greens to make this recipe
- Adjust the spice level according to your taste.
- You can add vegetables as in Sindhi Sai Bhaji.
You may find more healthy sabzis and main course items here