Lal Mathachi Bhaji (Stirfry Of Amaranth/Red Leafy Vegetable)

Lal Math is a nutritive  leafy vegetable. This red leafy vegetable has a nice taste and is very rich in Iron, a mineral needed by people in all age groups. I cook it very simple & traditional way. In north India, this known as "Amaranth" leaves.   

 Ingredients:

Chopped lal math (red leafy vegetable)- 2 cups (2 bunches)Green chilles chopped in one inch pieces- 2 to 4 (as per your taste)
Chopped onion-  ½ cup

Garlic cloves, peeled & crushed- 6 (just hit once with pestle/batta)
Turmeric powder- ½ tsp
Asafetida (Hing)- 1/8  tsp

vegetable oil- 3 tbsp

Scraped fresh coconut- ¼ cup 

Salt to taste

Method:

Separate the leaves from the stem and chop the leaves and the tender stems finely.

Wash them to remove the traces of soil & drain the water.

 

Heat the oil in pan. Add the green chillies, garlic & saute.

 Add onions & fry till translucent. Add turmeric powder & hing. Sauté & mix well.

Add the lal math and salt. 

Reduce the flame & cover the pan. In a few minutes, the quantity of the vegetable would have reduced drastically and the vegetable starts sweating.

Cook for 4-5 minutes. Add scraped fresh coconut & mix well.

Serve hot as a side dish. It can be had with chapattis or bhakris, rice & dal or rice and curries.

I served here with bajara roti/bhakri.

This vegetable available in two types.

Semi red leaves: Which I used in this dish.

Fully red leaves : Shown in below...(But method of cooking is same as above.)