I heard about this leafy vegetable only after I got married. Ponnaganti aaku (water amaranth) is found in Hyderabad, but not in Bangalore. So we normally end up getting our stock during this month alone (Aug-Sept).
This is surprising given that in one blog i read that the water amaranth has been labelled as a “noxious weed” by the USDA on grounds that it grows, and grows and grows!!! So how come it doesnt grow near my place? 😉
Ponnaganti aaku is very benefial to health. When cooked with toor dal (kandi pappu), it helps gain weight, but when made into a boiled vegetable, it helps lose weight. This is the only vegetable with this property.
As I only know the method using toor dal.
Ingedients:
1 bunch of ponnaganti aaku (water amaranth)
1/2 cup toor dal (kandi pappu)
1/4 fresh coconut, dessicated
1/2 tsp turmeric
1/2 tsp chilli powder
Salt to taste
Tadka:
1 tsp each of Urad dal, mustard seeds, and jeers (cumin seeds), 1 red chilli
Method:
- Wash the leaves, drain, chop the leaves and set aside.
- In a vessel, cook the dal with 1/2 – 3/4 cup water.
- When the dal is half-done, add the chopped leaves to the dal. Ensure that the dal does not get mashed, and retains its shpes even after the leaves are cooked.
- Add the salt, turmeric and chilli powder and mix well.
- Cook till all the water has evaporated, and the vegetable is dry.
- In a wok, heat some oil and add the tadka.
- Once the seeds start popping and the urad dal starts turning brown, add to the vegetable and mix well.
- Cook for another minute.
- Add the dessicated coconut.
- Mix well, and keep on cooking till the cocnut loses its raw colour and smell, and the vegatble is dry.
Serve hot with rice or chapatis.
Vegetarian Cuisine from South India 