Wednesday, 30 January 2013

Stir Fry Amaranths/Chinese Spinach or "Bhajji Upkari" in Konkani

Amaranths also known as "Chinese Spinach" are green, leafy vegetables and/or grain crops. The leaves of vegetable amaranths and the seeds of grain amaranths are high in protein. Amaranth varies greatly in color of the foliage, the shape of the leaves and the height of the plant. Most varieties are edible.
In Konkani they are known as "Bhajji" and in Kannada as "Dhantin soppu".
The quick and easy to make healthy stir fry which goes well with Rice and Sambhar or Dal.
Serves 3

Amaranths or Chinese Spinach or Bhajji - 2 bunches
Oil - 2 tbsp ( use coconut oil for authentic taste else any oil will do)
Mustard seeds - 1 tsp
Dry red chilly - 5 - broken into bits
Fresh green chilly - 1 - chopped
Salt - to taste
Grated coconut - fresh- 1 handful (Optional)
Wash the Amaranths or Chinese Spinach or Bhajji under running water till they are clean and free of any residue mud.
Wash well, drain and keep aside. Now chop them finely.
Take a heavy bottomed pan and keep on low heat.
Add oil, add mustard seeds, allow to crackle, now add the red chilly bits, green chillies and fry for 1 minute, then add the chopped leaves and salt and cover and cook until done, around 3-5 minutes.
Do not add any water since there is already enough water content in the leaves.
Then add in the grated coconut (optional) and mix well.
The upkari/stir fry is ready to be served.
This stir fry goes well with Rice and Dalithoy or Sambhar.

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