Chhattisgarh Lal Saag Tomato Red Amaranth Mustard Seed Bhaji

Method

1. 1

   Heat 1 tbsp oil in a wide pan on medium. Add mustard seeds — pop.

2. 2

   Add dried red chillies and thinly sliced garlic.

3. 3

   Fry 1 minute until garlic is golden.

4. 4

   Add finely chopped tomato. Cook 4 minutes until soft.

5. 5

   Add turmeric. Add all the red amaranth leaves. Toss on high heat.

6. 6

   Cover immediately. Cook covered on medium 4 minutes — the leaves release moisture and wilt dramatically.

7. 7

   Uncover. Toss. Cook on high heat 4 more minutes until moisture evaporates and the leaves are dry and cooked.

8. 8

   Add amchur and salt.

9. 9

   The lal saag should be a vibrant deep red-green colour. Serve with rice.