Amaranth leaves (lal bhaji) stir-fried with garlic and green chilli in mustard oil — the most nutritious everyday green vegetable preparation of Chhattisgarh.
Ingredients
500g fresh amaranth leaves (lal bhaji / murra — the bright red and green amaranth greens available at Indian vegetable markets)
4 garlic cloves — thinly sliced
2 green chillies — finely chopped
1 tbsp oil
1/4 tsp turmeric
Salt to taste
Method
Wash amaranth leaves thoroughly — they often carry grit.
Remove tough stems. Roughly chop the leaves and tender stems together.
Heat 1 tbsp oil in a wide pan on medium-high.
Add thinly sliced garlic — fry 1 minute until golden.
Add finely chopped green chillies. Stir 20 seconds.
Add all the amaranth leaves at once. Add turmeric.
Toss on high heat without covering.
Stir-fry on high heat for 5 to 6 minutes until all leaves are completely wilted and cooked and any moisture has evaporated.