How to Love Eating on a Dime Fried Managu/ amaranth leaves

How to Love Eating on a Dime Fried Managu/ amaranth leaves Delicious, fresh and tasty.

Fried Managu/ amaranth leaves. Fried Managu/ amaranth leaves This is a nutritious meal as it helps one to get more blood in the body and its very rich in minerals and Vitamins. Okay, so this sounds a bit weird! But really, this is one of the most requested dish my family has asked for each summer.

You can also try the method we use in this stir-fried snow pea leaves recipe, or you can go the fermented tofu route we used in this water spinach recipe.

But like many of the leafy greens eaten across Asia, most don't need more embellishment than salt and garlic.

Bengali Style Shaak Bhaja Recipe (Stir Fried Green Amaranth Recipe) is an vegetarian dry dish made from green amaranth leaves.

You can have Fried Managu/ amaranth leaves using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Fried Managu/ amaranth leaves

1. Prepare 2 bunches of Managu.

2. Prepare 1 of onion small.

3. It’s 2 of tomatoes medium.

4. It’s 2 tbsp of oil.

5. You need 20 ml of cream.

6. It’s 1/4 tsp of salt.

The leaves are tossed with poppy seeds and roasted peanuts to a give a crunchy element which balances out the dish.

Every Bengali meal is completed by serving a dish made from these leaves.

Using greens in your dish helps to give essential vitamins and iron that are.

Like so many fresh Asian greens, amaranth greens need no embellishment aside from a few cloves of crushed garlic.

Fried Managu/ amaranth leaves instructions

1. Take the amaranth leaves and wash them before you cut them..

2. Then put in a cooking pan and boil for 30 minutes or less if soft..

3. Then fry 1 the chopped onions In 2 tbsp of oil..

4. Fry till soft and add 2 chopped tomatoes. Continue stirring until the tomatoes are soft and mashed..

5. Then add the boiled amaranth leaves and mix till the onions reach every place in the amaranth..

6. Add 1/4 tsp of salt and then one add the cream. Avoid adding water and let it cook with the cream for 2 minutes then serve with hot Ugali..

If you buy the red-leafed variety, the leaves exude a blood-red juice when cooked that stains the garlic and collects in a pool of red.

Other varieties, having leaves tinged with light green, are just as flavorful.

Cooking with Amaranth In India, the red variety is most commonly used in cooking.

In the north, it is locally known as chaulai or lal saag and a quick dish called chaulai saag is made by sautéing the leaves with onions, garlic and a few spices.

Another popular dish is dal saag, where the leaves are cooked with the lentils and served with rice.