Matha Chi Bhaji
by Tarla Dalal

A tasty subzi loaded with iron and proteins, the matha chi bhaji is typical homely fare as the sprouts and amaranth are cooked with common ingredients in a very simple fashion, which retains the flavour and nutrients. It is something you can have everyday, for its simplicity, utility and memorable taste!

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Matha Chi Bhaji recipe - How to make Matha Chi Bhaji

6 cups chopped amaranth leaves (chawli bhaji)
1 1/2 tsp oil
2 tsp mustard seeds ( rai / sarson)
1/2 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1 1/2 tbsp chilli powder
2 tsp garlic (lehsun) paste
1/2 cup finely chopped onions
1 cup sprouted moong (whole green gram)
a pinch of sugar
salt to taste

For The Garnish
3 tbsp finely chopped coriander (dhania)

Method

Heat the oil in a kadhai and add the mustard seeds.
When the seeds crackle, add the asafoetida, turmeric powder, chilli powder and garlic paste and sauté on a medium flame for 1 minute.
Add the onions and sauté on a medium flame for another 2 minutes or till the onions are soft.
Add the amaranth leaves, sprouted moong and sauté on a medium flame for 2 minutes.
Add 2 cups of water, sugar and salt and mix well. Cover and cook on a slow flame for 15 to 20 minutes or till the sprouted moong are cooked, while stirring occasionally in between to avoid the vegetable from sticking at the bottom of the pan.
Serve immediately garnished with coriander.