Lal Mathachi Bhaji Recipe – Amaranth Leaves Moong Sprouts Sabzi
To begin making the Lal Mathachi Bhaji Recipe, let’s start prepping the leaves – Wash the Mathachi Bhaji over running water and drain all the water.
Chop the leaves along with the tender stem and keep aside.
Into a pressure cooked, add the chopped amaranth leaves, the moong sprouts, a pinch of salt and 3 tablespoons water. Pressure cook for 3 to 4 whistles and turn off the heat.
Release the pressure immediately to prevent the discoloration of the leaves.
Heat oil in sautéing pan over medium heat; add mustard seeds and a pinch of hing and allow it to crackle.
Once it crackles, add the chopped garlic, onions and cook until the onions turn translucent.
Stir in red chilli powder, turmeric powder, jaggery and the steamed amaranth leaves and the moong sprouts.
Stir the Lal Mathachi Bhaji for about 2 minutes until all the ingredients are well combined. Check the salt and spices and adjust to taste accordingly.
Once the Lal Mathachi Bhaji is done, turn off the heat and transfer to a serving bowl.