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Lal bhaji (red amaranth)

AI-drafted · awaiting admin review

Red amaranth leaves stir-fried with garlic and chilli, which colour the dish a deep pink-red.

Region: ChhattisgarhOccasion: Everyday mealsTime: 20 minServes: 4Vegan

Ingredients

  • 1 large bunch lal bhaji (red amaranth), washed and chopped
  • 1 onion, chopped
  • 5 cloves garlic, crushed
  • 2 green or dry red chillies
  • 1 tomato, chopped (optional)
  • 1 tbsp oil
  • Salt to taste

Method

  1. Heat the oil and fry the garlic and chillies until fragrant.
  2. Add the onion and fry until soft; add the tomato if using.
  3. Add the greens and salt and cook on medium heat, stirring, until wilted and the water dries up.
  4. Serve with rice, bore baasi or chila.

History

Chhattisgarh is known for the many kinds of bhaji (leafy greens) eaten across the year, from cultivated greens to wild ones.

Significance

Lal bhaji is a cheap, nutritious everyday vegetable and a favourite side for bore baasi.

Sources