Red amaranth leaves cooked with tomato and mustard seeds in a slightly tangy preparation — a distinctly Chhattisgarhi preparation of this nutritious red-stemmed green.
Ingredients
400g red amaranth leaves (lal bhaji) — washed and roughly chopped including tender red stems
1 medium tomato — finely chopped
3 garlic cloves — thinly sliced
1 tsp mustard seeds
2 dried red chillies
1 tbsp oil
1/4 tsp turmeric
1/4 tsp amchur
Salt to taste
Method
Heat 1 tbsp oil in a wide pan on medium. Add mustard seeds — pop.
Add dried red chillies and thinly sliced garlic.
Fry 1 minute until garlic is golden.
Add finely chopped tomato. Cook 4 minutes until soft.
Add turmeric. Add all the red amaranth leaves. Toss on high heat.
Cover immediately. Cook covered on medium 4 minutes — the leaves release moisture and wilt dramatically.
Uncover. Toss. Cook on high heat 4 more minutes until moisture evaporates and the leaves are dry and cooked.
Add amchur and salt.
The lal saag should be a vibrant deep red-green colour. Serve with rice.