CHAULAI BHUJIA

(INDIAN SPICED SAUTÉED AMARANTH)

25 min

Prep (min)

2-3 Katoris

🌿

Vegetarian

Nutrient Information — per 1 serving

97 Kcal

Energy (kcal)

Protein

7.3g

Carbohydrate

Total Fats

Amount per diet plan: 1/2 Katori at one time

Ingredients

1/2 kg amaranth (chaulai) leaves, cleaned and chopped

2 medium onions, finely chopped

4 small garlic cloves, crushed

2 cm piece ginger, crushed

2 green chillies, sliced (optional)

4 tsp mustard oil

1/2 tsp cumin seeds

1/4 tsp asafoetida (hing)

1/2 tsp turmeric powder

Use minimal amount of salt

Method of Preparation

Thoroughly wash and clean the amaranth leaves (chaulai).

Peel and finely chop the onion, ginger, and garlic.

Heat oil in a karahi or pan, add cumin seeds and asafoetida (hing).

Once they splutter, add the crushed garlic, ginger, and sliced green chillies. Sauté for a few seconds.

Add the chopped onions and sauté until they turn golden brown. Stir in the chopped leaves and fry on high heat for 1-2 minutes, then add salt.

Keep it on low flame for 7-8 minutes, stirring occasionally.

Serve hot with multigrain roti