Lal Mathachi Bhaji Recipe – Amaranth Leaves Moong Sprouts Sabzi

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.

  • Serve the Lal Mathachi Bhaji Recipe along with Multigrain Methi Thepla Recipe and Kela Anar Raita Recipe for  a simple and delicious diabetic friendly meal.

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