Follow these steps for perfect results
Red Amaranth Leaves
roughly chopped
Green Moong Sprouts
Mustard seeds
Asafoetida (hing)
Onion
chopped
Garlic
Turmeric powder (Haldi)
Red Chilli powder
Jaggery
Salt
to taste
Wash the red amaranth leaves and chop them along with the tender stem.
Add the chopped amaranth leaves, moong sprouts, a pinch of salt, and 3 tablespoons of water to a pressure cooker.
Pressure cook for 3 to 4 whistles and turn off the heat.
Release the pressure immediately.
Heat oil in a sautéing pan over medium heat.
Add mustard seeds and asafoetida and allow them to crackle.
Add the chopped garlic and onions and cook until the onions turn translucent.
Stir in red chili powder, turmeric powder, jaggery, and the steamed amaranth leaves and moong sprouts.
Stir for about 2 minutes until all the ingredients are well combined.
Check the salt and spices and adjust to taste accordingly.
Transfer to a serving bowl and serve.
Expert advice for the best results
Adjust the amount of red chili powder according to your spice preference.
Do not overcook the amaranth leaves, as they can become mushy.
Use fresh, tender amaranth leaves for the best flavor and texture.
Everything you need to know before you start
15 mins
Can be made a day ahead and reheated.
Serve hot in a bowl, garnished with a sprig of cilantro.
Serve with roti or rice.
Serve as a side dish with dal and vegetables.
Serve as part of a thali.
The spices in the chai complement the flavors of the bhaji.
Discover the story behind this recipe
A common and nutritious vegetable dish in Maharashtrian cuisine.
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