Lal Bhaji (Chhattisgarhi Red Amaranth Stir-Fry)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Bhaji means leafy greens in Chhattisgarh, and lal bhaji (red amaranth) is one of the most loved. The leaves are quickly stir-fried with onion, garlic and dried chilies until soft. It is an everyday dish eaten with plain rice, dal or roti. Chhattisgarhi cooking is often described as simple and rice-centered, with steamed and fried rice-flour snacks and plenty of leafy greens; the state is sometimes called the “rice bowl of India”. Read more in Indian regional cuisines.

Red amaranth leaves release a deep pink-red color as they cook, which is normal.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: Elena Aellgie on Pexels; Photo 2: L. Lum on Pexels; Photo 3: Anya Dunes on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Lal Bhaji (Chhattisgarhi Red Amaranth Stir-Fry)

Author: KP Cooking Method: Pan-Frying Cuisine: Chhattisgarh, Indian Courses: Dinner, Lunch, Side Dish Recipe Keys: Gluten Free Quick Meals Vegan Vegetarian Meals

Prep Time 15 mins Cook Time 12 mins Total Time 27 mins

Servings: 4

Description

Lal bhaji: red amaranth leaves stir-fried with onion, garlic and dried chilies. A simple, everyday leafy green dish from Chhattisgarh, served with rice or roti.

Ingredients

Servings

For the bhaji

• 300 g red amaranth leaves (about 2 bunches, washed well and chopped)
• 2 tbsp oil
• 1 tsp mustard seeds
• 2 dried red chilies
• 1 medium onion (sliced)
• 4 garlic cloves (chopped)
• ¹⁄₂ tsp salt (to taste)

Instructions

1. Wash the amaranth leaves in several changes of water to remove grit. Chop leaves and tender stems; discard thick stems. Drain well.
2. Heat the oil in a wide pan. Add the mustard seeds and dried chilies and let them sizzle for 20 seconds.
3. Add the garlic and onion and cook for 3 to 4 minutes until the onion is soft.
4. Add the amaranth and salt. Stir, cover and cook on medium heat for 4 to 5 minutes until wilted and tender. Uncover and cook off any extra liquid.
5. Serve hot with rice, dal or roti.

Note

Wash amaranth very well, since it holds soil. Cook only until tender to keep the flavor fresh. The cooking liquid may stain; the color is natural. Vegan and gluten-free. Best eaten the same day.