Amaranth Leaves Thokku

Fresh amaranth leaves from the farmers market is something I am getting used to, but soon will have to let go as the fall rolls in and fresh produce tapers out when the farmers market closes for the season.

Thokku is a south Indian catch-all term that is used to refer to sautéed grated vegetables packed with flavor. My favorite is spicy Chilli Thokku, but, I make thokku out of just about anything, including Kohlrabi, Mango, Green Papaya Thokku which was all the rage last year and the year before when I canned a few jars of them.


Preparation:

1. Chop up the amaranth leaves finely, even run them in a blender till they feel pasty. 
2. Heat some oil in a pan, add some mustard seeds and when they pop, add the prepared amaranth; add in some salt, chili powder, turmeric powder, tamarind paste, white vinegar, and a hint of brown sugar and allow to cook over medium heat, stirring frequently
3. Continue cooking, adding a bit more oil as needed till amaranth is fully cooked and the flavors meld
4. Cool and store in a mason jar in the fridge, or can it in boiling water bath