Lalmathachi Bhaji - Bhaji Made From Amaranth Plant Leaves (Lal Math, lal math bhaji, lal math in english, lal math vegetable, lal math bhaji in english, lal mathachi bhaji, lal math benefits, lal math bhaji recipe, lal math in pregnancy, What is Lal math called in English?, What is Lal bhaji called in English?, lal math nutrition, lal math bhaji benefits in marathi, amaranth leaves, amaranth in marathi, amaranth leaves in marahi, amaranth leaves recipes, amaranth recipes)

Lalmathachi Bhaji

Lalmathachi Bhaji (Without Wet Coconut)

Lalmathachi Bhaji (With Wet Coconut)

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लालमाठची भाजी या पदार्थावरील ब्लॉग मराठीमध्ये वाचा

Information About Dish :

Lalmathachi Bhaji (Bhaji Made From Amaranth Plant Leaves) is highly nutritious and helps in improving the health of the body. Lalmathachi Bhaji is very tasty to eat with hot roti made from rice or nachani or sorghum flour. Lalmathachi Bhaji is made from Lalmath leafy vegetables and it is very easy to make this vegetable. In the Konkan region, along with roti vegetables like radish, fenugreek and other leafy vegetables are also made in Konkan. Lalmath vegetable is red in color, even though the name of this vegetable is Math, Lalmath vegetable has many properties, so Lalmath vegetable should be eaten at least once a week.

Speciality :

Lalmath vegetable is made from the leafy vegetables of Lalmath. Lalmath vegetable has many benefits, because of its fibrous content, it helps in reducing constipation, Vitamin C and E in this vegetable helps in fighting all skin related problems and also contains Vitamin A in this vegetable which helps to improve eye health. As Lalmath vegetable is red in color, it contains iron in high proportion, which helps to compensate for the lack of blood in the body and increases the amount of hemoglobin in the blood, which carries oxygen from the blood. In addition to this, because of the presence of calcium in Lalmath vegetables, eating these vegetables strengthens the bones. One of the most important properties of Lalmath leafy vegetable is that they contain phytosterols, which regulate blood cholesterol, and potassium in vegetables helps regulate heart rate. All these health benefits and properties of Lalmath vegetable are the main feature of Lalmath vegetable. Therefore, it is very important from the point of view of health to include nutritious Lalmath vegetable in the diet which are very beneficial at home and especially famous for eating with roti in Konkan.

Ingredients :

1) Oil
2) Seven To Eight Curry Leaves
3) Two Finely Chopped Onions
4) Four To Five Green Chillies Divided Into Two To Three Parts
5) Lalmath Vegetable (2 Batches)
6) Water
7) Salt
8) One Bowl Of Finely Spun Wet Coconut

Procedure :

1) To make Lalmathachi Bhaji, first take two 2 Batches of Amarnath plant (red colour vegetable) leafy vegetable. Then, in a large pot or in a platter, remove the leaves from Lalmath vegetable. 
2) Rinse the green leaves of Amarnath vegetable in water so that the soil in it is removed.
3) Then finely chop the green leaves of this Lalmathachi Bhaji with a help of a cutter or a knife.
4) Once the Lalmathachi Bhaji is finely chopped, then turn on the flame of a gas and place a large pan over it. Add five to six teaspoons of oil to the pan. Once the oil is well heated, add four to five green chillies, divided into two to three parts, and seven to eight curry leaves. Slightly reduce the flame so that the green chillies and curry leaves do not get scorched in oil. After frying the chillies and smelling of curry leaves, add two finely chopped onions.  Fry all the bursting properly. Fry the onion properly in oil till it turns red. 
5) Once onion turns red in oil, add finely chopped Lalmathachi Bhaji. When adding vegetables, take special care that there is no water in it, as the vegetables are cooked properly on steam. Then add salt to taste and stir well, so that the salt is just right everywhere in the vegetable.
6) After that keep the gas on low flame and cover the pan with a lid and cook for 10 to 15 minutes. When Lalmathachi Bhaji is cooking, it will automatically release water and it will cook very well on steam, so do not add any water to cook it. While cooking the Lalmathachi Bhaji, it will also make a squeaking sound, from which you will notice that the Lalmathachi Bhaji is still being cooking.
7) We can increase the gas a little bit to make it quicker while making Lalmathachi Bhaji, but it is more likely to be scorched. Because all housewives know that any vegetable on steam cooks very quickly. If the vegetable is cooked properly, the water in it will go away, so once the vegetable is cooked, it will not make a squeaking sound.
8) Lalmathachi Bhaji can be tasted in two ways, One is that the food prepared in the Konkan region contains a high proportion of wet coconuts, so in the Konkan, finely spun wet coconut are added to the Lalmathachi Bhaji and wet coconut makes the vegetable taste even better, so you can add wet coconut to make the Lalmathachi Bhaji more palatable and secondly, Lalmathachi Bhaji is very tasty even without wet coconut, so Lalmathachi Bhaji can be tasted with hot roti after it is cooked properly. The specialty of Konkan region is the inclusion of wet coconut in the meal, so that once the Lalmathachi Bhaji cooked properly, add one bowl of finely spun wet coconut, stir well and then turn off the gas. In this way, the nutritious Lalmathachi Bhaji will be ready to be eaten with hot roti. Eating roti made from sorghum or pearl millet flour along with Lalmathachi Bhaji can be beneficial for the health of the body.

Taste :

Awesome And Delicious