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In India, mostly the red variety of Amaranth leaves are used in cooking. It is usually prepared by sautéing the Amaranth leaves a few spices, garlic and onion. It is known as lal saag or chaulai saag.Sometimes, it is also cooked with lentils and served alongside rice or roti. This dish is known as dal saag.
In Andhra Pradesh, it is prepared with moong dal or toor dal and known as thotakura pappu. Another variation is done where a sort of curry is made with Amaranth leaves and gram flour. In Kerala, a dish called cheera thoran is prepared. It is made by finely chopping the amaranth leaves and then sautéing them with grated coconut, chilies, curry leaves, and certain spices.
In Tamil Nadu, it is known as keerai masial and served with steamed rice.
Fresh, tender leaves and shoots of Amaranth can be eaten raw in salads or as juice. In the mainland of China, Amaranth is known as yin-tsai. It is used in various soups and stir fries.
Benefits
Dont miss out on the lovely green tops of the radish. They are very much edible and as nutritious as
Harvested Kale Micro GreensMicrogreens are a tiny form of young, edible greens. They are much l
The weight is about 20gms (about 8-11 leaves packet)Brahmi is a small succulent herb. In
For those special/ traditional meals with your family. I am sure you will agree eating an elaborate
Micro Greens will be delivered freshly harvested, at the right time by us and delivered to you. 
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