Thotakoora Fry

Thoroughly wash the amaranth leaves (thotakoora) under cold running water, drain well, and roughly chop them. Set aside along with finely sliced onion and minced garlic flakes.

Heat oil in a wide pan or kadai over medium heat until it shimmers. Add mustard seeds and allow them to splutter completely.

Add cumin seeds and dried red chilies to the pan, stirring constantly until the cumin turns golden and the chilies darken slightly. Add the garlic flakes and sauté for about 30 seconds until fragrant.

Add the sliced onion to the pan and sauté over medium heat, stirring occasionally, until the onion turns translucent and lightly golden.

Stir in the turmeric powder and coriander powder, mixing well to coat the onions evenly with the spices. Cook for one minute to bloom the spices.

Add the chopped amaranth leaves and salt to taste, tossing everything together. The leaves will wilt and release moisture naturally.

Reduce heat to medium-low and cook the mixture uncovered, stirring occasionally, until the leaves are completely wilted, tender, and any excess moisture has evaporated.

Taste and adjust salt as needed, then remove from heat. Serve hot as a side dish alongside steamed rice or roti.