Lal math chi bhaji
This vibrant Lal Math chi Bhaji is a classic Maharashtrian stir-fry featuring nutrient-dense red amaranth greens. Seasoned simply with garlic, green chilies, and a hint of fresh coconut, this dish brings earthy, rustic flavors to the table. It is a quick, healthy, and quintessential side dish that pairs perfectly with hot bhakri or phulkas.
Equipment
- 1 chopping board
- 1 knife
- 1 colander
- 1 Kadai or wok
- 1 large spoon
Ingredients
- 1 large bunch lal math or red amaranth leaves
- 2-3 tbsp oil
- 10 cloves garlic
- 1 large + 1 small onion finely chopped
- 4-5 green chillies chopped into inch long pieces
- 1/2 tsp haldi or turmeric powder
- salt to taste
- 1 cup freshly grated coconut
Instructions
- Wash and chop the lal math or amaranth leaves and keep aside.
- In a kadai or wok put 2-3 tbsps oil.
- Once it becomes hot put in 10 cloves of slightly crushed garlic. Saute the garlic for 2-3 mins until they turn slightly brown and become fragrant.
- At this stage put in the chopped onion and green chillies . Saute 3-4 mins until the onions become slightly brown or caramalised.
- Now add in the haldi and salt to taste and mix.
- Now add in the chopped amaranth leaves, lower the heat to medium to low and cover the lid. Do not mix at this stage. In about 5 mins, the leaves would have released their water and reduced to about 1/4 of their original volume. Now you can open the lid and give it a good mix.
- Now cover the lid again and leave it cook for another 5 mins.
- Lastly garnish with freshly grated coconut.
- Serve hot with warm rotis or sambhar rice or rasam rice.