Amaranth Leaves Recipe – Authentic Indian Bhaji with Coconut & Mustard Seeds

Neha DeshmukhRecipe Author
Ingredients
3
Person(s)
  • 2 bunches
    amaranth leaves
  • 1 tbsp
    coconut oil
  • 1 tsp
    mustard seeds
  • 2 count
    green chillies
  • 1 sprig
    curry leaves
  • 0.5 tsp
    turmeric powder
  • 0.25 tsp
    red chilli powder
  • 1 count
    salt
  • 0.33 cup
    grated coconut
Directions
  • Soak and thoroughly wash the amaranth leaves.
  • Remove thick stems, keep thin stems, and coarsely chop the leaves.
  • Heat coconut oil in a pan. Splutter mustard seeds.
  • Briefly sauté green chilies and curry leaves.
  • Add chopped leaves, turmeric, red chili powder, and salt. Mix well. Cover and cook on low heat, stirring occasionally.
  • Once leaves shrink and soften, cook uncovered if excess liquid remains.
  • Stir in grated coconut and cook for 5 more minutes. Serve hot with rice.
Nutritions
  • Calories:
    70 kcal
    25%
  • Energy:
    292 kJ
    22%
  • Protein:
    3 g
    28%
  • Carbohydrates:
    8 mg
    40%
  • Sugar:
    1 mg
    8%
  • Salt:
    200 g
    25%
  • Fat:
    4 g
    20%

Last Updated on 2 months by Neha Deshmukh

Amaranth Leaves Recipe – Authentic Indian Bhaji with Coconut & Mustard Seeds

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly flavorful Amaranth Leaves Bhaji. Growing up, my grandmother always made this when amaranth (called chokka in my mother tongue) was in season, and the aroma always filled the house with warmth. It’s a dish that instantly transports me back to my childhood, and I’m so excited to share it with you. It’s quick, easy, and packed with nutrients – perfect for a weeknight meal!

Why You’ll Love This Recipe

This Amaranth Leaves Bhaji (also known as chokka bhaji) is more than just a leafy green dish. It’s a celebration of simple flavors, coming together in under 30 minutes. You’ll love how the earthy amaranth leaves pair beautifully with the pop of mustard seeds, the heat of green chilies, and the sweetness of coconut. Plus, it’s incredibly versatile – a fantastic side dish with rice and dal, or even a quick and healthy lunch on its own.

Ingredients

Here’s what you’ll need to make this delicious bhaji:

  • 2 bunches of amaranth leaves (approximately 200g)
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 2 green chillies, slit
  • 1 sprig curry leaves (about 15-20 leaves)
  • 0.5 tsp turmeric powder
  • 0.25 tsp red chilli powder (adjust to taste)
  • Salt to taste
  • 0.33 cup grated coconut (fresh is best!)

Ingredient Notes

Let’s talk about these ingredients for a sec!

  • Amaranth Leaves: These little powerhouses are packed with iron, calcium, and vitamins. They have a slightly earthy flavor that’s really lovely. You can find them at Indian grocery stores or farmers’ markets, especially during the monsoon season.
  • Coconut Oil: It adds a beautiful aroma and flavor that complements the other ingredients perfectly. It’s traditional in South Indian cooking, and I highly recommend it! (About 15ml)
  • Fresh Coconut: Seriously, if you can get your hands on fresh coconut, do it! The flavor is just unbeatable. Frozen grated coconut works in a pinch, but fresh is best. (About 80g)
  • Regional Variations: Amaranth leaves are used across India, but the preparations vary. In Maharashtra, you’ll often find it cooked with peanuts. In Karnataka, it’s sometimes combined with pigeon peas.

Step-By-Step Instructions

Alright, let’s get cooking!

  1. First, soak and thoroughly wash the amaranth leaves. This gets rid of any dirt.
  2. Remove the thick stems – we want to keep the tender parts. Coarsely chop the leaves and set them aside.
  3. Heat the coconut oil in a pan over medium heat. Once it’s hot, add the mustard seeds. Let them splutter – that’s when you know they’re ready!
  4. Now, add the slit green chillies and curry leaves. Sauté them briefly, just until fragrant (about 30 seconds).
  5. Add the chopped amaranth leaves, turmeric powder, red chilli powder, and salt. Mix everything well to coat the leaves with the spices.
  6. Cover the pan and cook on low heat, stirring occasionally. The leaves will start to shrink and soften. This usually takes about 5-7 minutes.
  7. If there’s excess liquid remaining, cook uncovered for a few minutes until it evaporates.
  8. Finally, stir in the grated coconut and cook for another 5 minutes. That’s it! Serve hot with rice.

Expert Tips

  • Don’t overcook the leaves! You want them to retain a little bit of texture.
  • Adjust the amount of green chillies and red chilli powder to your spice preference.
  • Using a heavy-bottomed pan will prevent the leaves from sticking and burning.
  • A pinch of asafoetida (hing) along with mustard seeds adds a lovely depth of flavour.

Variations

Want to switch things up? Here are a few ideas:

  • Vegan Adaptation: This recipe is already naturally vegan! Just ensure your coconut oil is ethically sourced.
  • Spice Level Adjustment: My family loves a bit of heat, but if you prefer a milder flavor, reduce or omit the red chilli powder.
  • Using Different Oils: While coconut oil is traditional, you can use other oils like sunflower or groundnut oil if you prefer.
  • Regional Variations – Maharashtra vs. Karnataka style: Add a tablespoon of roasted peanuts while sautéing the leaves for a Maharashtrian twist. For a Karnataka style, add a handful of chopped pigeon peas (toor dal) along with the leaves.

Serving Suggestions

This Amaranth Leaves Bhaji is incredibly versatile! Here are a few ways to enjoy it:

  • Serve it hot with a simple bowl of rice and dal.
  • Enjoy it as a side dish with roti or chapati.
  • It’s also delicious with a side of yogurt or raita.
  • My friend, Priya, loves to have it with a dollop of ghee on top!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

  • Can I use frozen amaranth leaves? While fresh is best, you can use frozen in a pinch. Just thaw them completely and squeeze out any excess water before using.
  • What is the best way to clean amaranth leaves? Soaking them in water for 10-15 minutes helps loosen any dirt. Then, rinse them thoroughly under running water.
  • Can I add other vegetables to this bhaji? Absolutely! Potatoes, onions, or even spinach would be delicious additions.
  • What is a good substitute for coconut oil? Sunflower oil or groundnut oil are good substitutes, but the flavor won’t be quite the same.
  • How can I adjust the spice level of this recipe? Reduce or omit the red chilli powder, and use fewer green chillies. You can also remove the seeds from the green chillies to reduce their heat.

I hope you enjoy this recipe as much as my family does! Let me know in the comments how it turns out for you. Happy cooking!

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