Lal Bhaji (Lal Math) Saag | Red Amaranth Stir fry

I got introduced to Lal Bhaji or Lal Math which is red colored Amaranth leaves only after coming to Mumbai and is available here through out the year.I use lot of greens in my cooking and apart from Palak and methi I use green amaranth and red amaranth a lot in my cooking.While palak and methi are very versatile greens and can be used in various varieties,I am left out only few options with amaranth leaves.Most of the times I end up preparing either Stir fry or pair it with moong dal(Amaranth-moong dal stir fry) or in a dal or curry with the amaranth leaves.Today I am posting a very simple and healthy stir fry using Red Amaranth leaves but completely packed with garlic flavor and I just love to eat it with Rice or Bhakris.

Lal Bhaji Saag | Red Amaranth leaves Stir fry:

(Serves 2-3)

Ingredients:

1 big bunch Red Amaranth leaves/Lal Bhaji/Lal Math

1 big Onion,roughly chopped

4-5 Green chillies,finely chopped

5-6 Garlic pods

2 tbsp Oil

Salt to taste

Method:

• Clean the amaranth leaves and wash them properly and soak it in salted water for 8-10 mins.Chop the leaves finely along with tender stalks.
• Crush the garlic pods slightly and add this garlic pods to the chopped amaranth leaves and mix it well for 1-2 mins by pressing the garlic pods with your fingers/palm to infuse the flavor of garlic in the greens.This process adds a nice flavor to the stir fry,so do not miss doing this process.
  Heat oil in a kadai and add chopped onions and green chillies and fry for few mins until onions turn pink.
• Now add the amaranth leaves mixed with garlic and fry for 10-12 mins until the amaranth is cooked.Take care that you would not over cook the greens,they taste best when they are cooked right.

Serve it hot with Roti/Rice/Jowar Bhakri/Bajra Bhakri.

Notes:

1. You can use green amaranth leaves and follow the same process.
2. I usually do not add any seasonings in the oil as I like the garlic flavor to dominate in the recipe.You can reduce the garlic if you are not a big fan of it.
3. I like to keep this recipe simple as it tastes best as it is and I love to eat this with Jowar or Bajra Bhakris.
4. Use only tender stems of the greens for this recipe.Chop them roughly.

Read More»

Thotakura stir-fry(Amaranth leaves stir-fry)

In Andhra,Amaranth leaves/thotakura is used in making dal's and palya's like thotakura pesarapappu podi kura and simple stir-fry.Amaranth leaves are considered to have more iron content than spinach and so I try include these greens in my regular diet.I like the crunchiness of onions in this stir fry as the greens are prior cooked and are mixed with the fried onions and tadka which makes a very nice combination with rice.Here comes the simple recipe of thotakura stir fry.

Ingredients:

1 big bunch of amaranth leaves(Thotakura/chauli)
1 big Onion,sliced
2 tbsp chana dal,soaked in water for 1/2 hr
1 tsp red chilli powder
1 tsp coriander powder
a pinch of haldi
1/2 tsp mustard seeds
1/2 tsp jeera
1 tsp split urad dal
1 red chili,broken
2 garlic pods,sliced and crushed slightly
a sprig of curry leaves
salt to taste
oil


Method:

• Clean the amarnath leaves and wash them properly and soak it in salted water for 8-10 mins.Remove and drain to remove excess water(reserve this water for making dal).Chop the leaves finely along with tender stalks.
• In a vessel take 1 cup of water and boil it and add chana dal and cook for 5-6mins until soft.
• Add chopped amarnath leaves to it and continue cooking for 4-5 mins.Add a tsp of sugar while cooking greens which helps in retaining the color.Do not even cover it with lid,keep it open while cooking.Strain and squeeze the greens to remove excess water.
• Heat oil in a kadai crackle mustard seeds,jeera and fry urad dal,red chili,crushed garlic pods,curry leaves and then add onions and fry for few mins until onions turn pink and crisp(add a pinch of sugar while frying onions).
• Now add haldi,chana dal to it and fry for a minute.Add strained amarnath leaves to it and fry for a couple of mins.
• Add red chilli powder,coriander powder and enough salt to it and mix properly.cook for a couple of mins and remove from flame.

Serve it with hot steaming rice,dal/rasam and papad.

Our blogger friends padma,sushma and shubha have generously showered me some awards.That is so nice of you guys to think about me and pass them onto me.Thanks a lot.

Read More»

Thotakoora pesarapappu podi koora | Amarnath leaves-Moong dal stir fry

I prefer more greens in my daily food diet.Thotakura/Amaranth is one of my favorite greens as it is versatile and can be used in various preparations like Amaranth stir-fry,Dal,Pakora and Parathas.This is a very simple dry curry and is the most favorite of mine with these greens.A bite into moong dal and the flavors from coconut makes this curry absolutely delicious.It goes well with rice as well as roti.

Thotakura Pesarapappu Podi Kura Recipe:
(Serves 3-4)

Ingredients:
3 cups chopped Amarnath Leaves/Thotakura
1/2 cup Moong dal
1 Onion,chopped
7-8 garlic pods
1/4 cup grated fresh Coconut
4-5 Green chillies,chopped
1 tsp of Urad dal
1 tbsp Chana dal
1 Red chilli,broken
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
a pinch of Asafoetida
Salt to taste

Method:

• Heat oil in a kadai,crackle mustard seeds and jeera,add hing,red chilli,urad and chana dal and fry for a minute.
• Wash and soak moong dal for 10 mins.
  
• Add garlic pods,sliced onions and fry until it turns pink.
• Add moong dal and fry for 2-3 mins,now add chopped amarnath leaves to it and cover with a deep plate and pour water over the plate.This will help in steam cooking,cook for 12-15 mins till the moong dal is cooked.Do not make moong dal mushy,it should be cooked and hold its shape.
  
• Grind coconut,green chillies and salt to a coarse paste and add this to the cooked curry and give a good stir to it and fry for 2 mins.

Serve hot with Rice and papad or roti and dal.

I am sending this to the sowmya's SWC: Cooking with greens Event which was originally started by Lakshmi.

Read More»