Maharashtrian Style Lal Mathachi Bhaji

This is a Recipe for preparing at home typical authentic Maharashtrian Style Lal Mathachi Bhaji. This is a traditional Maharashtrian main course Pale Bhaji preparation using the Leafy Red Amaranth. The Marathi language version of the same Lal Mathachi Bhaji is published in this – Article

Maharashtrian Style Lal Mathachi Bhaji Preparation Time: 30 Minutes
Serves: 4 Persons

One Bunch of Lal Math [Red Amaranth]
1 Tablespoon Coconut (shredded)
Salt as per taste

For the Tadka
½ Tablespoon Oil
1 Teaspoon Mustard Seeds [Mohari]
1 Teaspoon Cumin Seeds [Jeera]
¼ Teaspoon Asafoetida [Hing]
5-6 Garlic Petals (crushed)
1 Medium size Onion (chopped)
Two Green Chilies – Hirvi Mirchi (cut in medium size)
¼ Teaspoon Turmeric Powder [Haldi Powder]

Clean, wash and finely chop the Lal Math leaves.
Heat the Oil in a Kadhai and add the Mustard Seeds, Cumin Seeds, and Asafoetida, crushed Garlic, Onion, Green Chilies and fry for 2-3 minutes.
Add the Turmeric Powder, Salt, chopped Lal Math Leaves, ¼ cup Water, cover the kadhai with a plate, and cook the Bhaji for 5-10 minutes on a slow flame.
Add grated Coconut and mix it well. Serve hot with Bhakari.

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.

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