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+Also called:
+Fresh amaranth
+In India: Thotakura, Koyagura (Telugu), Cheera (Malayalam), Chaulli or Chowlii Chauli, Chavleri Sag (Hindi, Punjabi)
+In Other languages: Red spinach, Rau Den, Chinese spinach, Hon-toi-moi, Yin choy, Eeen choy, Hsien tsai
+Amaranth leaves start out green when they are tiny. As they grow, the red streak begins to appear and becomes prominent, almost covering the entire leaf in mature leaves. The leaves are stronger than regular spinach and on cooking do not ooze much water. The flavor of cooked amaranth leaves is more prominent and much better than that of spinach or other similar greens. Traditionally Indians prepare curries and add the leaves to flavor dals. A quick stir fry, together with garlic, onions and green chilli-coconut powder is the popular method of cooking.  The curry is often served as a side dish to rice and dal or chapati and dal. A cup of yogurt on the side makes this combination a complete meal.
+Dan's commentary: might as well use spinach.
+* {{oldwiki:frontpage:recipes:odd_ingredient_information:curry_with_fresh_amaranth}}
+* {{oldwiki:frontpage:recipes:odd_ingredient_information:chinese_spinach_curry}}
+* {{oldwiki:frontpage:recipes:odd_ingredient_information:chana_dal_amaranth_curry}