Lal Mathachi Bhaji Recipe - Amaranth Leaves Moong Sprouts Sabzi

Step 1: To begin making the Lal Mathachi Bhaji Recipe, let's start prepping the leaves - Wash the Mathachi Bhaji over running water and drain all the water

Step 2: Chop the leaves along with the tender stem and keep aside

Step 3: Into a pressure cooked, add the chopped amaranth leaves, the moong sprouts, a pinch of salt and 3 tablespoons water

Step 4: Pressure cook for 3 to 4 whistles and turn off the heat

Step 5: Release the pressure immediately to prevent the discoloration of the leaves

Step 6: Heat oil in sautéing pan over medium heat; add mustard seeds and a pinch of hing and allow it to crackle

Step 7: Once it crackles, add the chopped garlic, onions and cook until the onions turn translucent

Step 8: Stir in red chilli powder, turmeric powder, jaggery and the steamed amaranth leaves and the moong sprouts

Step 9: Stir the Lal Mathachi Bhaji for about 2 minutes until all the ingredients are well combined

Step 10: Check the salt and spices and adjust to taste accordingly

Step 11: Once the Lal Mathachi Bhaji is done, turn off the heat and transfer to a serving bowl

Step 12: Serve the Lal Mathachi Bhaji Recipe along with Multigrain Methi Thepla Recipe and Kela Anar Raita Recipe for  a simple and delicious diabetic friendly meal