Lal bhaaji

Lal Bhaaji or Red Amaranth is a iron rich healthy vegetable that I’ve loved since I was a kid.

As it’s not commonly available in Super markets in NY, I decided to grow it in my yard

Picking the gorgeous red leaves fresh from my garden…

is such a pleasure, can’t wait to see it on my plate!

I like Lal Bhaji cooked….Chattisgarhi style. The recipe is courtesy our cook back home… Ambika.
I remember as a kid cooking with her in the kitchen….and so desperately waiting for her to say “MAST”…..which came only when the dish came out to her complete satisfaction!

Initially when I came to US….it was kind of awkward for me to cook alone….as I was so used to her supervising me in the kitchen 🙂

This bhaji is best enjoyed with steaming hot rice.
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Method:
Wash, drain and finely slice red bhaji.


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Heat oil, add rai, chopped garlic and khadi lal mirch…and burn the chillies slightly. This burnt chaunk adds a smokiness to the dish which is very distinctive.
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Add sliced onions and cook for 2-3 minutes.
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Add chopped eggplant/baingan and cook till soft.
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Now gradually add the finely chopped bhaji, adding more, as it shrinks down with the heat, till all the bhaji is incorporated.
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Add chopped tomatoes, red chilli pwdr, coriander powder (optional) and salt to taste.
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Cover & cook till the tomatoes melt into the bhaji.
Remove cover, cook to reduce juices and concentrate flavors.

However do not make the bhaji too dry, I like to keep the texture moist.
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6 Comments

  1. Where did you find all bhaji? I never had it so curious to know taste…..

  2. Is there a different name for the lal bhaji

  3. Whats the name o this Subzi? in English or Hindi

  4. This is superb ! Longtime since I had one. Off to Indian store.