Thotakura Bangaladumpa – Amaranth leaves Potato Fry


Thotakura Bangaladumpa Vepudu

A light and candy flavored stir fry utilizing amaranth leaves and potatoes. I’ve used the leaves and tender stalks of amaranth that had been par boiled and sauteed together with boiled potatoes in a paste of coconut, inexperienced chillis, ginger and cumin. Makes for a superb aspect with rice or rotis.

Thotakura Bangaladumpa Kura Recipe

Prep & Cooking: 40 mts

Serves: 3-4

Delicacies: Andhra



4 large bunches recent amaranth leaves (picked, use tender stalks) chopped

1 onion, finely chopped (non-obligatory)

2 potatoes, boiled, peeled and cubed

large pinch turmeric pwd

salt to style

1 tbsp oil

Make a rough paste:

1/2 tsp cumin seeds

1 1/2 tbsps coriander leaves

2 inexperienced chillis

1″ ginger

1 tbsp dalia/putnala pappu

1 tbsp coconut

For popu/tadka/seasoning:

1/2 tsp mustard seeds

1 tsp break up gram dal

1 dry purple chilli, de-seeded

1 sprig curry leaves

pinch of asafoetida/hing

1 Boil the chopped amaranth leaves in simply sufficient water (half a cup of water, approx) for 5-6 mts. Drain the left over water and use it to arrange chapati dough.
2 Warmth oil, add the mustard seeds and as soon as they splutter, add the break up gram dal, purple chillis, curry leaves and saute for half a minute. Add asafoetida and stir for 2-3 seconds.
3 Add the bottom paste and salt and stir fry for two mts. Add salt and turmeric pwd and saute additional for few secs.
4 Add the boiled amaranth leaves and potatoes and cook dinner for 12-14 mts with lid. Stir in between. Flip off warmth and garnish with coriander leaves. Serve scorching with rice.


One other variation is to soak a tbsp of yellow moong dal (as an alternative of putnala pappu) for a number of mts, drain and grind it together with inexperienced chillis, coconut and coriander leaves.

Data on Amaranth greens – excellent supply of nutritional vitamins together with vitamin A, vitamin B6, vitamin C, riboflavin, folate, dietary minerals together with calcium, iron, magnesium, phosphorus, potassium, zinc, copper and manganese.

Our meal at this time ~ Phulka, Amaranth leaves Potato and Roasted Brinjal and Tomato Pachadi


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