Mamta's Kitchen

Amaranth Leaves Bhaji/Sabji - Free From Onon And Garlic

Chowlai Saag Bhaji

Late Sri Suresh Chandra Gupta

Free From GarlicFree From OnionIndianMainVeganVegetarian

Note from Mamta: This is something that my father used to love to cook. Being spent his childhood in the small village of Barhapur, Uttar-Pradesh. He grew up surrounded by farms and mountain rivers, where this vegetable probably grew wild. He was fond of unusual saags (leafy vegetables) that are not often seen in city shops. He always grew a selection of leaf vegetables in his garden. I too grew it from a seed packet from a nursery. Amaranth leaves are sold in India as a leaf vegetables, but less likely to be seen in city shops. I often grow them in my garden.

Amaranth leaves can be red or green, both quite tasty. Green is more commonly seen in India, see last 2 pictures.

Keep the spices in this dish as low as possible and avoid adding garlic and onions, so you get the taste of the the leaves. You can add 3-4 small, new potatoes. cut into halves or quarters.

Other names are; Chaulai, Chauli, Chaulii, Chaulli, Chavlerr, chawli, Chowlai, Chowli.

Serves 2-3

Edited January 2024

Ingredients

  • 2 cups fresh, red or green amaranth leaves

  • 1 green chilli, finely chopped

  • 1 tsp. grated ginger root, optional

  • 1 small tomato chopped or a 4-5 cherry tomatoes halved/quartered (can be omitted)

  • 1 tbsp. vegetable oil

  • 1 tsp. cumin seeds

  • 1/4 tsp. turmeric powder

  • 1/4 tsp. chilli powder (optional)

  • 1/2 tsp. salt, adjust to taste

Instructions

  1. Wash and drain leaves, remove any hard stalks. If the stalks are not hard, peel off the fibrous outer layer. Chop the leaves and stalks roughly.

  2. Heat oil in a wok. Add cumin seeds.

  3. When seeds crackle, add chopped green chillies.

  4. Fry for a few seconds, then add stalks. Stir fry for a minute or less.

  5. Add amaranth leaves, turmeric and salt. Stir.

  6. Add a small chopped tomato or a few halved cherry tomatoes, as shown. Stir in.

  7. Turn the heat down and cook covered until leaves look fried, about 10 minutes, stirring from time to time.

  8. Add lime/lemon juice, stir it in. Raise heat and stir-fry to get rid of excessive water, until b=vegetable looks shiny.

  9. Serve with Chapatties or Plain Parathas or as part of an Indian meal.

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