Name: Maharashtrian Lal Mathachi Bhaji
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cup Amaranth Leaves, red variety (lal math), tightly packed and chopped; ⅔ Onion, finely chopped; 4 Garlic, cloves, roughly crushed; 1⅓ Green Chili Pepper, finely chopped; 1⅓ tbsp Peanuts, roasted and coarsely crushed; ⅓ tsp Mustard Seeds; ¼ tsp Ground Turmeric; 1 tbsp Cooking Oil; ⅓ tsp Salt, add carefully, leaves shrink significantly

25 mintotal

Prep 15 min · Cook 10 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Ingredients

2 cupAmaranth Leavesred variety (lal math), tightly packed and chopped
⅔Onionfinely chopped
4Garliccloves, roughly crushed
1⅓Green Chili Pepperfinely chopped
1⅓ tbspPeanutsroasted and coarsely crushed
⅓ tspMustard Seeds
¼ tspGround Turmeric
1 tbspCooking Oil
⅓ tspSaltadd carefully, leaves shrink significantly

Quantities are for 2 servings.

You'll need: Stovetop.

Method

Heat oil in a wide pan or kadhai on medium flame. Add mustard seeds and let them splutter.
Add the roughly crushed garlic and chopped green chillies. Sauté for a few seconds until the garlic turns light golden and aromatic.
Add the finely chopped onion and sauté until it becomes translucent and soft. Do not over-brown the onions.
Stir in the turmeric powder, followed immediately by the chopped red amaranth leaves. Toss well to mix everything.
Cook uncovered on medium heat for 4-5 minutes. The leaves will wilt, release their moisture, and cook quickly.
4–5 min
Once the moisture has mostly evaporated, add salt and the coarsely crushed roasted groundnuts. Mix thoroughly.
Cook for 1 more minute so the peanuts absorb the flavors but retain their crunch. Turn off the heat and serve.

How to tell it's done

Soft, wilted greens dotted with crunchy roasted peanuts and a prominent garlic flavor.

Getting it right

Tip

Never cover leafy greens with a lid while cooking. Cooking them uncovered helps retain their vibrant color and prevents them from becoming mushy.

What to serve it with

Pairs exceptionally well with Jowar Bhakri or plain Chapatis along with a side of raw onion.

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