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.