AMARNATH BHAJI / LAAL SAAG / TAMBDI BHAJI

AMARNATH BHAJI / LAAL SAAG / TAMBDI BHAJI
I read somewhere  that Amarnath leaves is Goa's official state vegetable. We Biharis eat it on a daily basis in Bihar but when I moved to Delhi it was hardly anywhere to be seen.

So I uploaded the recipe of Laal Saag as we Biharis call it on my Instagram @theindianmonicageller and I was flooded with queries. People were asking me why the spinach has turned red. LOL!
It was then that I realized that this pretty looking vegetable is not available everywhere in India. Just like Amitabh Bachhan this too has been given different names in India like Laal saag in Bihar, Laal cholai bhaji in Bengali, Morrisa in Assamese and Cheera in Malyalam.

This lesser known vegetable has so much to offer, Amarnath leaves are a good source of vitamin C and A, Iron and other essential minerals and low in calorie.
This recipe takes so little time to cook yet the taste is earthy and delicious no matter which style you cook. 
Today I will be sharing the Bihari version of stir fried Amarnath leaves.

Watch full recipe video on my YouTube channel. Click here Amarnath bhaji 


Ingredients
Red Amarnath leaves
1 spoon salt
3 dried chilies
Mustard oil
1 sliced onion

Method
Wash the leaves thoroughly  for 3-4 times as it can have a lot of dirt just like Spinach. Now remove the thick stem, simply chop them off.
Now chop the leaves and thin stems and wash it once more. 
Add any oil in a wok and let it heat. Add sliced onions and stir until brown and add 2-3 red chilies as per your taste,
Now take out the onion and mash with the dried red chilies. Keep them separate. 
Last step, throw in the chopped leaves and add salt.
NO NEED TO ADD ANY WATER as these leaves tend to leave a lot of water. 
Cook on low flame for 20 minutes. Keep stirring and mashing the leaves in between. 
After 20 min when the water is all soaked and the leaves are cooked well , add mashed birista on top (brown onions). And there, your Laal saag is all set to turn your white rice into a beautiful red color.
We as kids were so fascinated by this dish. The moment was magical when my mother used to mix the rice with Saag and it would turn the whole rice red! RIP Chris Angel.





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