Andhra · Curry
Thotakura vepudu
Stir-fried Amaranth
- Energy
- 135 kcal
- Protein
- 7.26 g
- Fibre
- 9.34 g
- Time
- 25 min
Per serving, 196 g.1 Good for lunch or dinner.
One serving gives you
- 126%of the day’s vitamin A
- 56%of the day’s calcium
- 50%of the day’s folate
- 29%of the day’s iron
Nutrition facts
One serving, 196 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy135 kcal8%
Carbohydrates
- Carbohydrate8.78 g3%
- Fibre9.34 g37%
- Soluble fibre2.43 g
Fats
- Fat7.29 g15%
- Saturated fat limit1.39 g7% of limit
- Monounsaturated fat3.17 g
- Polyunsaturated fat2.26 g
- Omega-61.8 g23%
- Omega-30.45 g46%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein7.26 g14%
- Histidine156 mg26%
- Isoleucine303 mg25%
- Leucine551 mg24%
- Lysine391 mg36%
- Methionine + cystine159 mg27%
- Phenylalanine + tyrosine649 mg77%
- Threonine285 mg68%
- Tryptophan74.9 mg36%
- Valine349 mg45%
Vitamins
- Vitamin A1,059 µg126%
- Vitamin B10.05 mg4%
- Vitamin B20.33 mg17%
- Vitamin B31.4 mg13%
- Vitamin B50.87 mg17%
- Vitamin B60.38 mg20%
- BiotinNot in the source data
- Folate111 µg50%
- Vitamin B120 µg0%
- Vitamin C118 mg182%
- Vitamin D0 µg0%
- Vitamin E1.66 mg22%
- Vitamin K467 µg849%
Minerals
- Calcium562 mg56%
- ChromiumNot in the source data
- Copper0.42 mg25%
- IodineNot in the source data
- Iron8.43 mg29%
- Magnesium337 mg91%
- Manganese2.26 mg56%
- MolybdenumNot in the source data
- Phosphorus155 mg16%
- Potassium1,076 mg31%
- Selenium37 µg93%
- Sodium limit223 mg11% of limit
- Zinc1.71 mg13%
Ingredients
Weighed raw, for one serving. Telugu name after each.
13 ingredients
- Amaranth leaves, green thotakura164 g
- Groundnut oil palli nune5.5 g
- Turmeric powder pasupu0.3 g
- Mustard seeds aavalu0.8 g
- Cumin seeds jeelakarra0.5 g
- Chillies, red endu mirapakaya1.8 g
- Curry leaves karivepaku1 g
- Asafoetida inguva0.05 g
- Bengal gram, dal senaga pappu2 g
- Black gram, dal minapa pappu2 g
- Garlic, big clove vellulli3 g
- Onion, big ullipaya15 g
- Iodized salt (table salt) uppu0.5 g
Method
About 25 minutes.
- 1
Wash amaranth leaves in plenty of water, discard tough stems and chop.
- 2
Heat 5.5 g groundnut oil and add mustard seeds, cumin seeds, chana dal, urad dal, broken dry red chilli, curry leaves and a pinch of asafoetida; stir until fragrant.
- 3
Add the sliced onion and crushed garlic, then the amaranth leaves, turmeric, salt and the red chilli powder. Cook uncovered on medium heat, stirring often, until tender and lightly crisp at the edges.
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