Amaranth Tomato Curry

Ingredients:

Amaranth Leaves a Small Bunch
Fresh/ Frozen Peas 1/4 Cup
Tomato 4
Green Chiles 2 – 3
Ginger 1/2 inch Piece
Coriander Powder 1/2 tsp
Red Chili Powder 1/2 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and finely chop the tomato.
Remove stems, wash and slice the green chiles.
Separate amaranth leaves and wash thoroughly under running water.
Roughly chop the amaranth leaves.
Peel and mince the ginger.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and garlic.
Fry briefly, add the chopped amaranth leaves.
Fry for few seconds, stir in chopped tomato, peas (if fresh) and salt.
Cook till tomato softens and amaranth leaves are cooked and changes color.
Stir in peas (if frozen), coriander powder, red chili powder and salt (if necessary).
Cook on low flame for few minutes and till the curry comes together a bit.
Serve amaranth leaves tomato curry with steamed rice or with roti.