Lal Mathachi Bhaji Recipe – Amaranth Leaves Moong Sprouts Sabzi
The Lal Mathachi Bhaji Recipe involves a straightforward stir-fry of red amaranth leaves and sprouted green gram, seasoned with red chili powder, salt, and turmeric. The flavors are uncomplicated and fresh, with a subtle sweetness infused into it. Enjoy this nutritious side dish alongside some spicy thepla and a side of raita.
Ingredients
Instructions
- To begin making the Lal Mathachi Bhaji Recipe, let's start prepping the leaves – Wash the Mathachi Bhaji over running water and drain all the water.
- Chop the leaves along with the tender stem and keep aside.
- Into a pressure cooked, add the chopped amaranth leaves, the moong sprouts, a pinch of salt and 3 tablespoons water. Pressure cooks for 3 to 4 whistles and turn off the heat.
- Release the pressure immediately to prevent the discoloration of the leaves.
- Heat oil in sautéing pan over medium heat; add mustard seeds and a pinch of hing and allow it to crackle.
- Once it crackles, add the chopped garlic, onions and cook until the onions turn translucent.
- Stir in red chilli powder, turmeric powder, jaggery and the steamed amaranth leaves and the moong sprouts.
- Stir the Lal Mathachi Bhaji for about 2 minutes until all the ingredients are well combined. Check the salt and spices and adjust to taste accordingly.
- Once the Lal Mathachi Bhaji is done, turn off the heat and transfer to a serving bowl.
Tried this recipe?Let us know how it was!