Agathi keerai is packed with too many health benefits. They are used to cure blind vision and also has a power to heal the diseases related to eyes. It cures gastric problems and its root give strength and improves the immunity level to fight against the cause of the malaria. It helps in cooling the body when taken occasionally. It is not recommended during any medication process.
This Agathi keerai/Amaranthus aritis would be bitter in taste. But I have induced little jaggery to take away the bitterness. Let us move on to the recipe…
- Agathi keerai / Amaranthus aritis – 2 bunches
- Onion – 1 no
- Grated coconut – 2 tbsp
- Jaggery – ¾ tsp
- Mustard seeds – ¼ tsp
- Split blackgram – ¼ tsp
- Curry leaves – a string
- Red chillies – 2 tsp(pinched)
- Salt to taste
- Oil – 2 tsp
- Separate the leaves from the stalk and wash them in the running water.
- Drain the water and keep the leaves aside.
- Chop the leaves and onions to fine pieces.
- Boil greengram dal and keep it aside.
- Heat oil in a kadai. Put mustard, blackgram, red chillies and curry leaves. Wait till they crackle.
- Put the onions and fry till they turn golden brown colour.
- Put the leaves and salt. Fry them for a while, till they shrink in size.
- Pour in half cup of water and cover with the lid. Wait till the leaves are cooked.
- Remove the lid, put the greengram dal and fry for 5 mins till it gets blend well with the leaves.
- Put the coconut and jaggery. Sauté the coconut till the raw smell goes off.
Serve hot with steamed rice and any curry.