Watch my video on the preparation of Red Spinach Stir Fry / Lal Saag Sabji / Red Amaranth Recipe / Tambdi Bhaji Recipe.
Red Spinach is one of the edible leaves available in the market. It is worthy to include it in one’s diet and is surprisingly easy to cook.
Another reason being that it is highly nutritious being a good source of Vitamin C and A, iron and essential minerals besides being low in calories. To prevent the loss of nutrients, we never overcook it.
Slightly acerbic and crunchy when raw, once cooked it softens and leaves a mild earthy taste in one’s mouth.
Red Spinach is known as Chauli in Hindi, Chinese Spinach in Chinese, Thotakura in Telugu, Cheera in Malayalam, Dantina Soppu in Kannada, Maath in Marathi, Tambdi Bhajji in Konkani, Lal Sak in Bengali and so on.
INGREDIENTS :
(1) 1 bunch / 300 grams of Red Spinach / Lal Saag
(2) 2 medium sized Onions, finely chopped
(3) 1 medium sized Tomato, finely chopped
(4) 5-8 Garlic buds (Lehsun)
(5) 6 tablespoons of Mustard Oil (Sarso ka tel)
(6) 2 Whole Red Chillies
(7) 2 green Chillies
(8) 1 teaspoon of Cumin Seeds (Jeera)
(9) One fourth teaspoon of Asafoetida (Hing)
(10) 1 teaspoon of Coriander powder (Dhaniya powder)
(11) Half teaspoon of Turmeric powder (Haldi)
(12) Salt as required
PREPARATION:
(1) Wash the Red Spinach very well under running tap water in a colander and after rinsing, allow it to drain the water and dry for some time, say 20 minutes.
(2) Then, pluck the tender stems and leaves and discard the thick stems and roots. Thick stems called Danthal in Hindi can be cooked separately. I will show its recipe next time soon.
(3) Take some leaves and hold them in a small bunch this way.
(4) Finely chop the tender stems and leaves.
METHOD :
(1) Keep a kadhai / wok on the low flame of the gas stove.
(2) Heat 6 tablespoons of Mustard oil.
(3) Add 1 teaspoon of Cumin Seeds / Jeera. Allow the Cumin Seeds to sizzle.
(4) Then, add chopped Garlic and allow it to turn golden brown.
(5) Once this happens, add 2 green chillies, slit lengthwise.
(6) Add two broken whole Red Chillies.
(7) Add two chopped Onions.
Mix well.
Saute until the onions turn golden brown in colour. During this time, we will add one more ingredient.
(8) Add one fourth teaspoon of Asafoetida / Hing.
Mix well.
(9) The onions have turned golden brown in colour.
(10) Add chopped tomatoes. Mix well.
Saute till the tomatoes turn slightly mushy.
(11) Once the tomatoes have turned mushy, add half teaspoon of Turmeric powder / Haldi.
(12) Add one teaspoon of Coriander powder.
Mix well.
(12) Add little salt. Some more we will add later too. Mix well.
(13) Add chopped Red Spinach leaves. Mix well.
Now the red spinach will start wilting and release its own water. This water released is enough to cook the red spinach. We need not add any water for cooking.
(14) Add Salt as required. Mix well.
(15) Cover the kadhai / wok with a lid and cook for 10 minutes on a low flame.
Stir in between to prevent it from sticking to the bottom of the kadhai.
(16) Uncover and mix well.
We can see that the sabji has cooked well.
Turn off the gas stove.
The Red Spinach / Lal Saag Sabji is ready.
(17) Discard the red chillies.
(18) Transfer the sabji into a serving bowl.
(19) Serve hot with Chapatis / Rotis / Phulkas or with any Rice Dal combo.
