Amaranth Leaves (Chowlii) Bhaji
Cholii Saag Bhaji
Note from Mamta: this is something my father used to cook. Having spent his childhood in the small village of Barhapur, Uttar-Pradesh, he grew up surrounded by farms and mountain rivers, where this vegetable probably grew wild. He was fond of unusual saags (leafy vegetables) that are not often seen in city shops. He always grew a selection of leaf vegetables in his garden. I too grew this saag from a seed packet (properly certified, disease free seeds). This one is red Amaranth, but green is more common in India.
Keep the spices in this dish as low as possible and avoid adding garlic, onion, ginger etc., in order to get taste the leaves. Serves 2-3
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