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Laal Math Ka Saag, Chawli Leaves Sabzi

 

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laal methi ka saag recipe | red chawli leaves sabzi | red amaranth leaves sabji | healthy laal mathi ki sabzi | with 37 amazing images.

laal methi ka saag recipe is a simple stir fry of red amaranth leaves tossed with freshly grounded spices. Learn how to make laal methi ka saag recipe | red chawli leaves sabzi | red amaranth leaves sabji | healthy laal mathi ki sabzi |

The laal methi ka saag recipe has simple, fresh and subtle flavours. Amaranth is a powerhouse of vitamins and Iron. It is considered as a super food. This recipe is a delicious and healthy Indian diabetic sabzi recipe.

You can add a slight sweetness with the use of jaggery is added to balance the whole flavour. Serve this healthy laal mathi ki sabzi dish along with some spicy thepla and raita by the side.

Tips to make laal math sabzi: 1. Thoroughly wash and clean the red chawli leaves. 2. Add finely chopped garlic in the tempering for the added flavours.

Enjoy laal methi ka saag recipe | red chawli leaves sabzi | red amaranth leaves sabji | healthy laal mathi ki sabzi | with detailed step by step photos.

Laal Math Ka Saag, Chawli Leaves Sabzi recipe - How to make Laal Math Ka Saag, Chawli Leaves Sabzi

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Rajasthani Mithai, Sweets different kinds of sheeraSauteDiwaliHoli recipesIndian PartyMixer

Preparation Time:    Cooking Time:    Total Time:    Makes 3 servings

Ingredients


For The Powder
1 1/2 tsp coriander (dhania) seeds
1 1/2 tsp cumin seeds (jeera)
2 tbsp chopped fresh coconut

Other Ingredients For Laal Math ka Saag
1 1/2 tbsp coconut oil or oil
2 whole dry kashmiri red chillies , broken into pieces
a pinch asafoetida (hing)
2 tsp chopped garlic (lehsun)
4 cups chopped red chawli leaves (laal math)
a pinch turmeric powder (haldi)
salt to taste
1/2 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
8 to 10 curry leaves (kadi patta)

Method
For the powder
    For the powder
  1. Combine the coriander seeds and cumin seeds on a tava (griddle) and dry roast on a slow flame for 30 seconds, while stirring continuously.
  2. Add the coconut and roast for a minute, while stirring continuously. Keep aside to cool.
  3. Blend in a mixer to a coarse powder and keep aside.

How to proceed
    How to proceed
  1. To make {span class="bold1"}laal math ka saag{/span}, heat 1 tbsp of oil in a broad pan, add the red chillies, asafoetida and garlic, mix well and sauté on a medium flame for 30 seconds.
  2. Add the red amaranth leaves and turmeric powder, mix well and sauté on a medium flame for 5 minutes.
  3. Add 1 cup of water and cook on a medium flame for 7 minutes or till the water dries out, stirring once in between.
  4. Add the prepared powder and salt. Mix well, cook over a slow flame for 1 minute. Keep aside.
  5. For the tempering, heat the remaining ½ tbsp of oil in a small pan and add the mustard seeds.
  6. When they crackle, add the urad dal and the curry leaves and sauté for 30 seconds, while stirring continuously.
  7. Pour this tempering over the bhaji and mix well.
  8. Serve {span class="bold1"}laal math ka saag{/span} hot.

Laal Math Ka Saag, Chawli Leaves Sabzi recipe with step by step photos

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what is laal methi ka saag made of ?
  1. what is laal methi ka saag made of ? See below image of list of ingredients for laal methi ka saag.

washing and chopping Red Chawli Leaves
  1. Red Chawli leaves is a popular leafy vegetable grown all over India. They are found all around the year with peak season being Summer. The leaves are ready for harvesting post 4-6 weeks of sowing. The young leaves are slightly astringent when raw, but mildly nutty. Mature leaves are usually used to make an array of dishes similar to how other edible leafy vegetables are used.
  2. Remove the stems of the red chawli leaves.
  3. Put the leaves in a bowl of water and wash them.
  4. Drain them.
  5. Chop them. Chopped red chawli.

benefits of laal math
  1. 1. Red chawli leaves are a good source of fibre and thus a regular consumption will help ease constipation. The best way to consume them is in the form of salads. 
    2. Rich in vitamin C and E, these leaves carry cancer protective activity. The bear the capability of fighting against the free radicals and harmful cancer cells. 
    3. Iron is another mineral it is rich in. It helps build haemoglobin levels. 
    4. They contain high concentration of antioxidants which helps reduce inflammation in the body. 
    5. If you are looking to build strong bones, then do add a handful of these leaves to your daily, as they are a good source of calcium. 
    6. Being very low on calorie scale, they make a great choice for weight watchers. 
    7. A pregnant women too can add this to her diet. They abound in folate, which are known to prevent neural tube defects in newborn. 
    8. They are a good source of potassium which help to regulate heartrate. 
    9. High amounts of vitamin A in these leaves acts as eye health boosters. 
    10. The phytosterols in the leaves aid in maintain the cholesterollevels in the blood within limits. 

powder for sabji
  1. On a tava put 1 1/2 tsp coriander (dhania) seeds.
  2. Add 1 1/2 tsp cumin seeds (jeera).
  3. Dry roast on a slow flame for 30 seconds, while stirring continuously.
  4. Add 2 tbsp chopped fresh coconut.
  5. Roast for a minute, while stirring continuously. Keep aside to cool.
  6. Put in a mixer.
  7. Blend in a mixer to a coarse powder.
  8. Keep aside.

making laal methi ka saag
  1. Heat 1 tbsp of coconut oil or oil in a broad pan. Use coconut oil for a healthier diet.
  2. Add 2 whole dry kashmiri red chillies , broken into pieces.
  3. Add a pinch asafoetida (hing).
  4. Add 2 tsp chopped garlic.
  5. Mix well. sauté on a medium flame for 30 seconds.
  6. Add 4 cups chopped red chawli (cow pea) leaves.
  7. Add a pinch turmeric powder (haldi).
  8. Sauté on a medium flame for 5 minutes.
  9. Add 1 cup of water .
  10. Cook on a medium flame for 7 minutes or till the water dries out, stirring occasionally.
  11. Add the prepared powder.
  12. Add salt to taste. We added 1/3rd tsp salt.
  13. Mix well. Cook on slow flame for 1 minute,  stirring ocassionally.
  14. For the tempering, heat the remaining ½ tbsp of oil in a small pan.
  15. Add 1/2 tsp mustard seeds ( rai / sarson).
  16. Let the seeds crackle.
  17. Add 1 tsp urad dal (split black lentils).
  18. Add 8 to 10 curry leaves (kadi patta).
  19. Sauté for 30 seconds, while stirring continuously.
  20. Pour this tempering over the bhaji.
  21. Mix well.
  22. Serve hot.

tips for laal methi ka saag
  1. You can add chopped garlic in the tempering for the added flavors.
Nutrient values per serving
Energy93 cal
Protein0.6 g
Carbohydrates1.7 g
Fiber0.9 g
Fat9.3 g
Cholesterol0 mg
Vitamin A66.5 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.1 mg
Vitamin C0.4 mg
Folic Acid3.5 mcg
Calcium2.8 mg
Iron0.1 mg
Magnesium3.6 mg
Phosphorus17.9 mg
Sodium1.6 mg
Potassium33 mg
Zinc0.1 mg
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Reviews

Laal Math Ka Saag, Chawli Leaves Sabzi
 on 02 May 23 11:22 AM
5

Tarla Dalal
06 May 23 11:29 AM
   Thanks for the feedback.