Friday, February 27, 2009

Lal Bhaji Ki Subzi

This blog was started with the main intention to preserve traditional recipes but somehow I had not got the time to start doing this seriously. Some of my friends suggest me that rather then posting elaborate recipe I should start blogging on recipes that are simple to make with very few ingredients.

So this time around I come with a simple yet traditional recipe from the beautiful land of Chattisgarh. The cuisine found out here is not very different from the one that you find in south or north but definitely has its own taste and use ingredients found locally in the region.

This recipe uses Red Amarnath leaves or called Lal Bhaji in Chattisgarh. You will find these in any standard Indian grocery store along side palak that is spinach or any other greens. They have a distinct red color leaves as well as taste.

According to some botanical reasearch conducted these have medicinal properties.

Now the recipe is pretty simple.

1 Bunch - Amarnath Leaves or Lal Bhaji including tender stem
1 Small Onion
8-9 pods of Garlic cut into pieces or crushed
1-2 Red Chillies (Dry)
A pinch of Aesofotida or Hing
1 small Potato
Salt to taste
Turmeric Powder
1 Tomato
1-2 tsp of Olive Oil

Take the oil in wok and once it is hot enough temper it with red chillies, Hing and garlic. Add the onion and fry for some time. Once the onion is brown enough add the washed and finely chopped leaves along with the tender stem and fry till the leaves are wilted.

Now add a small potato cut into cubes and sprinkle it with turmeric and salt to taste. Let it cook for a while. Next add the tomato and cook for little longer.

When the potato is completely cooked you can switch off the gas and your subzi is ready. Serve hot with rice and dal.

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