Maharashtrian Style Green Amaranth Bhaji

Hirvya Mathachi Pale Bhaji
Maharashtrian Style Green Amaranth

This is a Recipe for preparing at home in the typical authentic Maharashtrian Style Green Amaranth Vegetable or Hirvya Mathachi Pale Bhaji as it is called as in the Marathi language.

A healthy and nutritious leafy vegetable preparation for the main course, which is rich in iron content, proteins and vitamins, try feeding your family, including your growing kids this time tested and traditional healthy Indian vegetable preparation.

The preparation is most simple and basic and this Green Amaranth Bhaji can be prepared by anyone, including new homemakers.

Maharashtrian Style Green Amaranth Bhaji Preparation Time: 30 Minutes
Serves: 4 Persons

1 Bunch Green Amaranth [Hirva Math]
2 Tablespoon Coconut (shredded)
2 Tablespoon Peanuts thick Powder
Salt as per taste

For the Tadka
1 Tablespoon Oil
1 Teaspoon Mustard Seeds
1 Teaspoon Cumin Seeds
¼ Teaspoon Asafetida
1 Medium size Onion (chopped)
5-6 Garlic Petals (crushed)
¼ Turmeric Powder

Hirvya Mathachi Pale Bhaji
Maharashtrian Style Green Amaranth

Clean the Green Amaranth leaves, wash and chop them and keep aside.
Heat the Oil in a Kadhai and add the Mustard Seeds, Cumin Seeds, Asafetida, Garlic, Onion and sauté for 2 minutes on a slow flame.
Then add the Turmeric Powder, Salt, chopped Amaranth Leaves, ¼ cup Water and cover the kadhai with a plate.
Add some Water over the plate and cook the Vegetable for 8-10 minutes on a slow flame.
Then add shredded Coconut mix it well and serve with Chapatti or Bhakri.

The Marathi language version of the Hirva Lal Math Bhaji is published in this – Article

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

1 comment

Leave a comment

Your email address will not be published. Required fields are marked *

The reCAPTCHA verification period has expired. Please reload the page.