Red amaranthus and coconut stir fry, No oil

 Breakfast today is savory oats with leafy amaranthus thoran. Have you tried it?

 

The additives...

 

Red amaranth leaves - a big bunch

Water - 1/4 cup

 

For the grind,

Coconut, grated - 1/2 cup

Cumin seeds - 1/4 tsp

Turmeric powder - a tad

Chili powder - 1/4 tsp

Shallots - 3

Salt - 1/4 tsp

 

 

 

 

 

The modus operandi...

 

Wash the amaranth leaves and chop them small. Add in the melange of coconut, cumin seeds, turmeric powder, chili powder, salt and shallots in a blender jar and grind for 2 seconds. Keep aside.

 

Heat a deep-bottomed steel pan. Cast in the leaves and water. 

 

 

 

 

 

 

 

Cover with a lid  so that it cooks in the steam. The leaves will wilt and reduce in quantity.

 

 

 

After a few minutes, prepare a well in the center of the leaves by pushing most of it to the sides of the pan. Add in the coconut potpourri in the middle and cover with the leaves pushed to the side earlier. 

 

 

 

 

 

 

 

 

 

 

 

The coconut mishmash will cook in the steam produced as the leaves dry up. Stir after a few minutes.

 

 

 

 

 

 

 

 

 Set out the thoran along with rice. Whoop it up!