Lal Bhaji


1/2 kg lal bhaji (lal math / red amaranthus)
2 medium onions
2 tablespoons finely chopped kairi (raw mango) (as per taste)
2 teaspoon oil
1/2 teaspoon rai
1/2 teaspoon haldi
1/2 teaspoon lal mirch
Salt to taste


Pluck only the leaves of red amaranthus.
Thoroughly rinse it in salt water and then fresh water.
Chop the leaves and onions.
Heat oil in a kadhai.
Add rai and chopped leaves / bhaji, onions and raw mango.
Sprinkle haldi, lal mirch and salt.
Mix well, cover and cook on low flame.
Serve with hot phulkas or jowar/bajra bhakris.


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