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@MSGID: 35223.fidonet_cooking@1:105/500 2d9f4c83
@TZUTC: -0800
@PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03
2025 MSC 1942
@TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03
2025 MSC 1942
@BBSID: FQBBS
@CHRS: ASCII 1
@NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Amaranth Curry
Categories: Indian
Yield: 1 Batch
15 c Amaranth; roughly cut
1/2 ts Mustard seed
2 Onions
1 ts Cumin seeds
1/2 Coconut; grated
1 Lime; juice of
6 cl Garlic
2 ts Salt
2 tb Coriander powder
1/8 ts Cayenne or
- black pepper powder
Heat 1 tb ghee in a deep pot and add the mustard seeds. When the seeds
start to pop, add the cumin seeds and saute for 30 seconds. Add the
garlic and onions and stir fry until onion is half cooked, then add
the amaranth, coriander, and cayenne powders. Mix the amaranth with
the spices and cover the pot and turn heat to high. Add up to 1 cup
of water if mixture is too dry. When the liquid from the greens start
to boil up, turn heat to a simmer and stir and cook until tender. Add
lime juice and salt. Transfer to a serving tray and garnish with
grated coconut. This recipe also works well with swiss chard and with
Chinese cabbages such as bok choy or lei choy.
Recipe FROM: <
https://dev.himalayanacademy.com/media/books/
monks-cookbook/web/toc.html>
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