Lal (Red) math is a type of leafy vegetable found in Inida. It also has a cousin called Hirwa math ;). It is known so in Marathi. Its botanical name is Amaranth. The color of this veggie is very unique. It is said that the red color stimulated once appetite and this veggie sure is a proof of it.
I hope it stimulates your appetite too!!
Lal Maath (Red Amaranth) – 1 bunch
Onion (finely chopped) – 2 medium sized
Garlic (minced) – 4-5 cloves
Mustard seeds – ½ teaspoon
Asafoetida – ¼ teaspoon
Turmeric powder – ½ teaspoon
Red chili powder – 2 teaspoons
Oil – 2 tablespoons
Salt – to taste
- Remove the stems and take only the leaves of lal maath. Wash the leaves thoroughly under running water. Drain the water and chop the leaves finely.
- In a pan heat the oil and add the mustard seeds. Once it crackles add the turmeric powder, asafoetida, minced garlic and onions.
- Sauté till the onions are transparent in color.
- Add the chopped lal maath and sauté for 2-3 minutes.
- Add salt, red chili powder and mix gently.
- Sauté for more 4-5 minutes.
- Serve hot with chapattis, roti, or bhakri.
Always wash the leafy vegetables before chopping them so that the nutrients aren’t wasted.
Leafy vegetables require less amount of salt as compared to other veggies. So take care.
The same recipe can be made with Hirwa Maath (Green Amaranth)
I would love to hear what you think about this recipe. Do comment.