Matha Chi Bhaji
by Tarla Dalal
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Added to 12 cookbooks
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A tasty subzi loaded with iron and proteins, the matha chi bhaji is typical homely fare as the sprouts and amaranth are cooked with common ingredients in a very simple fashion, which retains the flavour and nutrients. It is something you can have everyday, for its simplicity, utility and memorable taste!
- Heat the oil in a kadhai and add the mustard seeds.
- When the seeds crackle, add the asafoetida, turmeric powder, chilli powder and garlic paste and sauté on a medium flame for 1 minute.
- Add the onions and sauté on a medium flame for another 2 minutes or till the onions are soft.
- Add the amaranth leaves, sprouted moong and sauté on a medium flame for 2 minutes.
- Add 2 cups of water, sugar and salt and mix well. Cover and cook on a slow flame for 15 to 20 minutes or till the sprouted moong are cooked, while stirring occasionally in between to avoid the vegetable from sticking at the bottom of the pan.
- Serve immediately garnished with coriander.
Nutrient values per serving
|Vitamin A||5663.2 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||1 mg|
|Vitamin C||102.8 mg|
|Folic Acid||153 mcg|
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