Moringa amaranth and coconut stir fry, No oil

 Both amaranth leaves and moringa are touted as superfoods, so why not incorporate them in a single platter. Check out the unostentatious recipe.

 

 

The elements...

Amaranth leaves - a big bunch

Drumstick - 2

Water - for cooking the leaves and moringa seeds

For the coconut potpourri,

Coconut, grated - 1 cup

Cumin seeds - 1/4 tsp

Onion - a small one or shallots - 3

Salt - 1/4 tsp

Turmeric powder - a pinch

Chili powder - 1/2 tsp

The process...

 

Wash the leaves well 2 or 3 times in clean water to remove any mud or dirt sticking to them. Chop the leaves and their stalks into small bits. Cut the drumstick into half and slice it through the center to reveal the inner seeds. Scrape the inner contents with a spoon. 

 

 

 

 

 

Cook these in boiling water with a tad of salt.

Into a deep-bottomed steel pan, placed on medium heat, cast in the amaranth leaves, stalk, cooked drumstick seeds and a splash of water. 

 

 

 

 

 

 

 

Cover with a lid for 5 minutes. The leaves will wilt.

In the meantime, prepare the coconut mixture. Grind coconut, cumin seeds, onion slices, salt, turmeric powder and chili powder twice for 1 second each.

 

 

 

 

Once the leaves are cooked through and through, prepare a well in the pan by pushing the leaves to the sides. Add in the coconut potpourri into this assembled well and cover with leaves moved to the side earlier. 

 

 

 

 

 

 

 

 

Let the coconut mishmash cook in the steam produced as the remaining water in the leaves evaporate.

After 5 minutes, give a good stir to combine everything. Serve hot with quinoa and get high on the superfoods! :-)