Lal bhaaji

Posted

June 28, 2017


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image Lal Bhaji…Chattisgarhi style, a personal fav!
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 🙂
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This bhaji is best enjoyed with steaming hot rice.

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.
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However do not make the bhaji too dry, I like to keep the texture moist.
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6 comments on “Lal bhaaji

  1. July 26, 2014 Pretti

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

    Reply
    • July 28, 2014 ruchiairen

      I bought it from the Indian super market….Patel Brothers

      Reply
  2. February 20, 2016 Meghna agarwal

    Is there a different name for the lal bhaji

    Reply
  3. February 20, 2016 Sangeetha

    Whats the name o this Subzi? in English or Hindi

    Reply
    • February 21, 2016 ruchiairen

      This is also known as Red Amaranth and Lal Maath.

      Reply
  4. June 27, 2017 DewMoonDrop

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

    Reply

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