SUPERFOOD RECIPE: DAAR CHI BHAJI
Consuming superfoods on your mind, then red amaranth leaves or daar chi bhaji (as the leaves are called in the Kokani dialect spoken by the community) is the go to vegetable in the Kokani Muslim households. The amaranth plant is a common occurrence in the village houses growing in the backyard or courtyard of the house in the Konkan belt of Maharashtra. Its leaves being a rich source of iron, antoxidants, vitamins, phytonutrients and even dietary fibers. Back in the days, around a meal time the leaves were plucked, washed, chopped and quickly spun into a nutritious broth.
For this traditional oil-free recipe, the leaves are cooked in a very minimal way to keep their nutritional value intact and flavoured with simple ingredients like onion, green chilli and salt. Optionally as a modern twist a sprinkling of crushed black peppercorns and a squeeze of fresh lemon juice can be added for further flavouring.
Below is the recipe for the broth .
Prep time: 5-10 minutes
Cook Time: 10-15 minutes
Till then, HAPPY COOKING !
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A long time ago, this flowering plant became a foremost food source for the Native and Central Americans. You can call it blood amaranth, red amaranth, and many other significant names. Among its great history, the Aztec cultivated the red amaranth around 6k-8k years ago. So, it’s an ancient plant
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