Amaranthus dubius is generally known as Arai keerai in Tamil Nadu and Cheera in Kerala. They are leafy vegetables. It has both red and green variety. It can be cooked as curries or used in bajjis.
I like this greens very much, it has a good flavour. Mostly I cook with tomatoes, onions and garlic and it tastes delicious.
INGREDIENTS
Arai keerai 1 bunch
Onion 1 no.
Tomato 1 no.
Garlic 8-10 cloves
Turmeric 1/2 tsp
Refined oil/olive oil 2 tsp
Salt to taste
METHOD
Clean the Keerai or greens nicely in water 3 or 4 times, finely cut them.
Take a Kadai heat oil and add finely diced onions and garlic and saute till the onions change colour, add turmeric and saute for a second. Add the tomatoes and saute till tomatoes become soft.
Add the keerai stir it and close it with a lid for 5 - 7 minutes on low heat. Stir occasionally and when the keerai is cooked add salt. Turn off the heat.
Serve with rice/ roti
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