Ingredients
- Thotakura
- Eggs - 3
- Turmeric powder- 1 pinch
- Salt as required
- Onions -1
- Green chillies
- Oil
- Garlic - 5 to 7 cloves
- Red chili powder - 1 tbsp
Directions
- Wash Thota Kura leaves thoroughly and cut off the thick stems with roots. Finely chop the leaves along with tender stems.
- Beat the eggs with ¼ tbsp. salt and ¼ tbsp. red chili powder. Set aside.
- Leave the chopped leaves in water for 15 minutes and then wash 2-3 times by changing the water.
- Thoroughly drain the water by gently squeezing the leaves. Set aside.
- In a skillet add oil and when it heats up add sliced onion and green chilies. Fry on medium heat. Once the onion starts to turn translucent, add ginger-garlic paste and fry till raw smell wafts.
- Slowly add washed and chopped amaranth leaves along with salt and turmeric powder. Stir well.
- Cover the skillet and cook on low flame till leaves turn soft and wilted. Stir well and add red chili powder.
- Slowly add beaten egg mixture and cover with lid. Cook on low flame for 5 minutes.
- Remove the lid and using a spoon scramble the eggs. Keep stirring until eggs are completely scrambled and cooked fully.
- Once eggs are completely cooked, turn off the flame and serve warm with roti or chapati.
