During summers sometimes we feel like having a lunch or dinner which is plain and simple not too spicy not too rich so that it digests quickly.Green leafy vegetables are the best substitute for all such rich and spicy Indian curries.Amaranth leaves or Chaulai ka Saag as it is popularly known is amongst one such leafy vegetables which we see in summers.Famous as queen of calcium and it is also a rich source of vitamin A ,C .K B2.B3 zinc etc.
Here I am presenting a very simple way of cooking this vegetable.
Amaranth :1/2 kg
Mustard oil [oil of your choice]: 2 Tsp
Asafoetida [Heeng] : A pinch
Green chillies : 4-5 [as per your taste] Finally Chopped
Garlic pods: 7-8 Finally Chopped
Salt : 1/2 Tsp[ as per your taste]
Take the roots off the small amaranth plants along with thick hard stems if there are any.Wash the vegetable thoroughly in running water and roughly chop it
Heat a Wok and add 2 Tsp oil.When the oil is heated add asafoetida and quickly add garlic to avoid asafoetida to burn.
Add chopped green chillies when the garlic is half cooked. Let the garlic turn golden brown.
Add your green vegetable to it in batches & stirring in between to mix chilli and garlic with it.Add salt to taste.
The vegetable will leave some water [chk water in the pic] let it be there and cover it with a lid.
Let it cook for 15 mins stirring occasionally on a medium flame.
Remove the lid.check if there is any water left.
Increase flame & dry this water. Now reduce the flame to medium and cook it for 2-3 mins & stir occasionally.
Serve hot with roti/paratha.