Simple recipe for Red amaranth stem

Red amaranth stems (Laal Math Deth) are often overlooked, but they are tender and nutritious, making them perfect for a stir-fry or bhaji.

Here’s a recipe for Red Amaranth Stem Bhaji, which utilizes the stems along with minimal spices for a healthy dish.

Ingredients:

Stems from 1 bunch of red amaranth (washed and chopped)

1 tbsp oil

1 tsp cumin seeds

1/4 tsp asafoetida (hing)

1 teaspoon red chili powder

1 teaspoon goda masala

1 small onion (finely chopped)

1/2 tsp turmeric powder

Salt to taste

1/2 cup water

Fresh coriander leaves (for garnishing)

Instructions:

Prepare the Amaranth Stems:

Wash the stems thoroughly and chop them into bite-sized pieces. The thicker stems can be peeled slightly if they are too fibrous.

Pressure cook the stems with 1/2 cup of water and a little salt for 3-4 whistles or until they are soft but not mushy. Set aside.

Tempering:

Heat oil in a pan.

Add cumin seeds and let them splutter. Then add chopped onions. sauté until the onion is golden brown.

Add asafoetida, turmeric powder, red chili powder, goda masala and salt.

Add cooked red amaranth stems, Stir well.

If the stems seem dry, sprinkle a little water and cook until tender (about 5-7 minutes).

Garnish with fresh coriander leaves.

Watch how to make Red amaranth stem recipe:

Serving:

Serve hot with chapati, bhakri, or rice for a light and wholesome meal.

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