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| LAL MAATH BHAJI |
I am posting a very simple but healthy leafy vegetable today which is called as mathachi bhaji in marathi also known as Amaranth (Amaranthus).
There are 2 types of amaranth 1) red (lal math ) & 2) green (hirva math ) .lal math is known as red amaranth & green math (Green Amaranth) is known as rajgeera
The process for making lal maath bhaji & hirva Math bhaji is same . today I will be posting hirva mathachi bhaji. The red ones are cooked in the same way, but the color is reddish/brownish when cooked.
Info about amaranth (Source wiki)
Their coloring can range from deep red, purple-red, orange, pink, green, to white. The sight of a full-grown amaranth field with its vividly colored leaves, stems and flower or seed heads is an amazingly beautiful sight that evokes much emotion. It has a colorful history, is highly nutritious, and the plant itself is extremely attractive and usefulThis red leafy vegetable has a nice taste and is very rich in Iron, a mineral needed by people in all age groups. This is very healthy to eat during Pregnancy as it’s easy to digest and rich in essential nutrients. It’s very nutritive for growing children too.
Aside from amaranth being such an attractive plant it is extremely adaptable to adverse growing conditions. It resists heat and drought, has no major disease problems, and is among the easiest of plants to grow. Simply scratching the soil, throwing down some seeds, and watering will reward you with some of these lovely plants.
Amaranth can be cooked as a cereal, ground into flour, popped like popcorn, sprouted, or toasted. The seeds can be cooked with other whole grains, added to stir-fry or to soups and stews as a nutrient dense thickening agent. Amaranth flour is used in making pastas and baked goods. It must be mixed with other flours for baking yeast breads, as it contains no gluten. One part amaranth flour to 3-4 parts wheat or other grain flours may be used. In the preparation of flatbreads, pancakes and pastas, 100% amaranth flour can be used. Sprouting the seeds will increase the level of some of the nutrients and the sprouts can be used on sandwiches and in salads, or just to munch on.
Amaranth has a "sticky" texture that contrasts with the fluffier texture of most grains and care should be taken not to overcook it as it can become "gummy." Amaranth flavor is mild, sweet, nutty, and malt like, with a variance in flavor according to the variety being used. Amaranth keeps best if stored in a tightly sealed container, such as a glass jar, in the refrigerator. This will protect the fatty acids it contains from becoming rancid. The seeds should be used within 3 to 6 months. The leaves of the amaranth plant taste much like spinach and are used in the same manner that spinach is used. They are best if consumed when the plant is young and tender.
Amaranth seed is high in protein (15-18%) and contains respectable amounts of lysine and methionine, two essential amino acids that are not frequently found in grains. It is high in fiber and contains calcium, iron, potassium, phosphorus, and vitamins A and C. The fiber content of amaranth is three times that of wheat and its iron content, five times more than wheat. It contains two times more calcium than milk. Using amaranth in combination with wheat, corn or brown rice results in a complete protein as high in food value as fish, red meat or poultry.
Amaranth also contains tocotrienols (a form of vitamin E) which have cholesterol-lowering activity in humans. Cooked amaranth is 90% digestible and because of this ease of digestion, it has traditionally been given to those recovering from an illness or ending a fasting period. Amaranth consists of 6-10% oil, which is found mostly within the germ. The oil is predominantly unsaturated and is high in linoleic acid, which is important in human nutrition. The amaranth seeds have a unique quality in that the nutrients are concentrated in a natural "nutrient ring" that surrounds the center, which is the starch section. For this reason the nutrients are protected during processing. The amaranth leaf is nutritious as well containing higher calcium, iron, and phosphorus levels than spinach.
For something new, different, and highly nutritious in your diet, try amaranth and have some fun experimenting and discovering your favorite ways to use it.
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| red amaranth (lal maath) |
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| hirwa math /maath (green amaranth) |
INGREDIENTS:
3 cups finely chopped lal math/ hirwa math /amaranth leaves (about 3-4 bunches of math)
2 small onions finely chopped
2 green chilies chopped
1 tbsp coconut oil.
1 tsp mustard seeds (rai)
1 tsp cumin seeds (jeera)
sugar to taste {sugar should be a little about ½ tsp}
1 pinch hing (asafoetida)
5-6 garlic (lasun) cloves crushed
½ cup coconut grated for garnishing.
METHOD.
1.Heat oil in a pan .Add rai,jeera ,garlic cloves . saute for few seconds
2.Once seeds splutter Put in the green chillies , onion & fry onions till it turns soft not brown
3.Add the chopped math vegetable
4.Do not add water. Stir , you will see that the vegetable leaves a lot of water.cover with lid & cook for 5 minutes.Let the vegetable cook in its own water.
5.Remove lid & cook for another 2 minutes till water gets absorbed .After it is cooked add salt and sugar
6.Add grated coconut for garnish.
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| HIRWA MATHACHI BHAJI |
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