The State of Chhattisgarh is known as rice bowl of India and follows a rich tradition of food culture .The Food preparation falls in different categories . Most of the traditional and tribe foods are made by rice and rice flour , curd(number of veg kadis) and variety of leaves like lal bhaji,chech bhaji ,kohda , bohar bhaji. Badi and Bijori are optional food categories also Gulgula ,pidiya ,dhoodh fara,balooshahi ,khurmi falls in sweet categories.

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Wednesday, December 16, 2015

Lal bhaji (amaranths leaves )/लाल भाजी

Ingredient: Lal bhaji (amaranths leaves ),garlic,gram pulses,red chilies,salt,water,oil

Follow our Lal bhaji cooking video:

Lal Bhaji-food of Indian Sate
In first step you have to wash Lal bhaji (amaranths leaves ), 4-5 times carefully.

Now fine chop the leaves. Take 7-8  garlic cloves and fine chopped.

Amaranths-chhattisgarh traditional food- indian dishes
Heat the oil (small quantity) in a pan and season with  chopped garlic, red chilies (1-2), gram lentils (soaked in water for 10 minutes) , and let it cook for few secs.

Add small portion of water in it. Add all the chopped Lal bhaji (amaranths leaves ), and spread the half a tea spoon salt above it ,cover and cook it for 10 mins in medium flame.
when all the water will vaporized from the pan cook for  2-5 min more , until it is dry .

Lal bhaji (amaranths leaves ), are ready to serve with hot rice and daal.

Note : Lal bhaji (amaranths leaves ) is super food n riched with all necessary contents .as per wiki data
In a 100 gram amount, uncooked amaranth grain provides 371 calories and is an excellent source (20% or more of the Daily Value, DV) of protein, dietary fiber, several B vitamins and many dietary minerals (table). Amaranth is particularly rich in manganese (159% DV), phosphorus (80% DV), magnesium (70% DV), iron (59% DV) and vitamin B6 (45% DV) (table). Cooking amaranth substantially reduces these nutrient contents, leaving only dietary minerals in moderate content.[10]
Cooked amaranth leaves are an excellent source of vitamin A, vitamin C, calcium, manganese and folate.[11]
Amaranth contains phytochemicals that may be anti-nutrient factors, such as polyphenols, saponins, tannins and oxalates which are reduced in content and effect by cooking

लाल भाजी  के पत्तों  को अच्छे से धो कर बारीक काट लें।  ६-७ लहसुन की कलियों को छीलकर बारीक काट लें।  अब  तेल गरम करें ,उसमें लहसुन कटे हुए , १-२ लाल मिर्च ,पहले से भीगा हुआ चना दाल डाल  कर कटे  हुए पत्तों को डालें और ऊपर  से स्वाद अनुसार नमक फैलाएं।  थोड़ा सा पानी डालें और ढक कर पकने दें।  थोड़े समय बात पत्तों से पानी बहार आने लगेगा , भाजी तब तक पकने दें जब तक पानी  पूरा  वाष्पीकृत ना हो जाए। 
लाल भाजी खाने के लिए तैयार हैं।  

नोट : लाल भाजी सभी तत्वों से भरपूर शक्तिशाली पत्तियां होती है। सर्वे के अनुसार लाल भाजी युगों से पोषण के लिए ली जाती हैं। छत्तीसगढ़ में शादियों के समय भी परंपरागत रूप से इन्हे वर को खिलाया जाता है।