Red Amaranth (Chaurai Ki Sabji)
This plant’s red Colour is due to anthocyanin, a pigment that is released in the leaves that helps protect the plant from the sun’s intense rays and to help pollinators locate the flower. The Red variety produces feathery purple, magenta or red flowers from the central stalk which is packed with edible seeds. Though the flower buds are edible, once they mature and become bushy they are not palatable and should be avoided. The young leaves are slightly astringent when raw, but are nutty and mild, like spinach.