Red Amaranth sabzi | Red Amaranth leaves stir fry – with step by step photos and detailed description. Now a days Amaranth leaves known as super food(because it a powerhouse of Iron, minerals and vitamin) but tracking back to history, Amaranth leaves were used to extract juice to treat diarrhoea and haemorrhage conditions according to Ayurveda. Also Red Amaranth leafy vegetable is integral part of many regional cuisines of the country.
When it comes to eating healthy or eating leafy greens then people mostly go for spinach, methi (Fenugreek leaves) or mint, dill leaves. But when it comes to nutrition its better to stick to local and fresh produce rather than going for imported kinds like kale, lettuce etc.
In the North part of India it is known as chaulai or laal saag. They prepare a quick dish called chaulai saag which is made by sautéing the chopped leaves along with onions, garlic and few other spices. Which is almost same as the stir fry I am prepared here, hardly few changes.
Resembling to Spinach, Amaranth leaves come in few varieties like red, green, purple. These are loaded with vitamins and essential minerals. Apart from that it also contains high iron content and dietary fibres, so it is good for anaemia. Seasonal vegetables are the best way to use in cooking.
In Goa Red Amaranth leaves are abundantly available and they call it as tambdi bhaji in Konkani. (Tambdi means red and bhaji means vegetable). Also to the dish prepared out of red amaranth they call Tambdi Bhaji itself.
Coming to the serving, you can serve this Red Amaranth sabzi along with chapati, jowar roti, or with plain rice as a side dish.
You may would like to check out some other recipes from my blog
RECIPE CARD FOR RED AMARANTH SABZI
Red Amaranth sabzi | Red Amaranth leaves stir fry
- 3-4 cup Red Amaranth leaves Chopped
- 1 Green chilli
- 1 Onion Chopped
- 1 tbsp Oil
- 1/2 tsp mustard seeds
- 1/2 tsp Chana dal
- 1/2 tsp Turmeric powder
- 1/2 tsp Dry mango powder
- 1/2 tsp Jeera
- Salt for the taste
- Water as required
- Wash the Red Amaranth Leaves and drain the water fully.
- Separate the leaves if the stem has become thick, soft stems can be used for this sabzi.
- Chop into fine pieces. also chop the Onion and green chilli.
- Heat the pan and put Oil.
- Once the oil is heated add mustard seeds, jeera, turmeric powder, chana dal.
- Then add Green chilli and chopped Amaranth leaves.
- Sauté well, then add salt and dry mango powder.
- If required add little of water, cover the lid and let it cook.
- Remove the lid and sauté in between.
- Once the Amaranth leaves are cooked then add chopped onion.
- Mix well and cover the lid for 5 minutes.
- Serve along with rice, roti, chapati etc.
Tips & Variation:
- You can add few more green chilli to make it more spicy.
- Also you can add grated coconut while adding onion.
- one more variation you can do is red Amaranth leaves and raw banana is a great companion. you can make a sabzi of these two together. It will be awesome.