Laal Shaaker Ghonto/ Red Amaranth Mishmash

A bowl full of  Laal Shaker Ghonto with rice takes me down the memory lane. It's a simple yet incredibly tasty leafy mishmash with potato, coconut and crunchy peanuts normally served as a starter with rice in Bengali lunch but I love to savor as main dish with rice or quinoa sometimes. Its taste and flavor remain exactly the same even if it doesn't leave reddish stains on fingers while mixing with rice.

Amaranth is highly nutritious and very delicious leafy vegetable  which is widely used in various Indian cuisine, be it stir fry, soup, lentil, seafood and curry. Amaranth leaves known in Bengali as "Laal shhak or Notey saak". Amaranth comes in  purple, green or purple-green mixed color. We rarely find purple amaranth in our part of the world. Most Indian or Asian grocery stores carry green or mixed color variety. For the first time I found this purple amaranth at Indian grocery store. So instead of stir frying, I decided to make a mishmash/curry with potato, coconut and roasted peanuts following my mother's recipe that goes excellently with plain rice.  

Ingredients~
2 bunches red amaranth leaves(2 lb. approximately, 4 cups leaves and 2 cups stems)
1/2 cup small diced potatoes
1/4 cup roasted peanuts
1/2 cup unsweetened desiccated coconut or 1 cup fresh coconut
1/4 tsp ginger paste
1/8 tsp nigella seeds
1/4 tsp salt
1/4 cup water
1/8 tsp turmeric(optional)
2-3 tbsp oil (preferably mustard oil)
4 fresh green Thai chilies, slit

Method~
Wash amaranth leaves very well and drain the water. Chop the leaves with tender stems, then chop off the rest the stems if they are not too tough. Heat oil in a medium heavy bottomed pan over medium high flame. Temper nigella seeds and one green chili. When the flavor is released from the nigella seeds add the diced potatoes, stem and ginger paste in the pan. Saute for a couple of minutes. Sprinkle water, salt and turmeric and give it a good stir. Turn the heat low and let it cook until semi tender. Add in chopped leaves and coconut. Stir well to mix everything. Cover the pan and cook until leaves are soft and water evaporates. At last add peanuts, sugar and chilies. Keep stirring and cook for 3-4 minutes. Taste and make adjustments according to taste buds. Serve with plain rice.