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MSGID: 35223.fidonet_cooking@1:105/500 2d9f4c83
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: 
 
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