Rajgira - Green Leaf Amaranth
Grow fresh green amaranth leaves for quick sabzi, dal, and summer leafy greens when spinach struggles.
Rajgira - Green Leaf Amaranth
- Dal
- Leafy Greens
- Sabzi
Easy Grow Info
Grower’s Corner
Growing Summer Greens: Poi Saag, Red Leaf Rajgira, and Gongura
Pair the seed packet with practical growing notes from the Masala Central garden.
Read the guideAbout This Variety
Green leaf amaranth is a fast-growing leafy vegetable known across South Asian kitchens as chaulai, thotakura, and by many other regional names. The tender leaves cook down quickly, bringing mild earthy flavor to simple sabzi, dal, and sautéed greens.
Unlike cool-season greens, amaranth handles summer heat well and can be harvested repeatedly while young. It works in raised beds, containers, and mixed vegetable gardens where steady greens are needed through warm weather.
Why We Grow It
We grow green amaranth because it fills an important summer gap in the kitchen garden. When spinach and other cool greens fade, amaranth keeps producing generous leaves for everyday Indian cooking.