Red Amaranthus Stir Fry (Bhajji Upakari Recipe)

There are 2 varieties of amaranthus. Red & green. My personal favourite is red, especially when they're tender. I find them more delicious than green ones to make this stir fry. 

This stir fry - bhajji upakari tastes delicious when it is made with the most tender red amaranthus. Upakari in Konkani refers to stir fry of sorts. A tempering with coconut oil, grated coconut on top adds to it's taste. 

It's easy to make. Only step that takes time is the cleaning. As the plants come with lots of soil, clean them well, give them a good wash with a few batches of water.  

Also, I find chopping them finely makes the upakari taste better. Don't chop them to get bigger pieces. They also don't clump together while & after cooking. 

Ingredients: 

• 1 bunch red amaranthus 
• 1 tablespoon grated coconut
• Salt to taste
• 2 teaspoons of coconut oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon urad dal
• 1 green chilli/1 dried red chilli 
• 1 leaflet of curry leaves

Prep Time: 15 minutes

Cooking time: 5 minutes

Preparation Method:

1. Wash, finely chop amaranthus leaves & stems. 

Chop off roots, use up all the tender stems. If the stem is too mature & hard then don't use such ones. 

2. Heat up a pan, add in oil, and mustard seeds. 

3. When they splutter add in urad dal seeds, chillies broken into pieces. 

4. Add in curry leaves, chopped amaranthus leaves. 

5. Add in 1/4 glass water, salt & cook until they're cooked through.

Leaves give out water, add in water little by little whenever required. We want a dry stir fry in the end.

6. Once they're cooked through, most of the water has dried up, add in grated coconut, mix well. 

7. Serve as a side dish for lunch, dinner. 

Note; While making it for Gowri pooja it's made without salt. Add no salt while cooking it. As per tradition while Gowri cooked for her husband on the day of Gowri Pooja she cooks it without salt in a hurry.