"Chaulai Lal Saag Red Amaranth | Vegetable Seeds "

"Chaulai Lal Saag" refers to a dish made with red amaranth, also known as red chaulai or red amaranth greens. This leafy green is notable for its vibrant red or purple leaves and is cherished in various cuisines, especially in South Asia.

Characteristics of Red Amaranth:

• Appearance: Red amaranth has striking red or purple leaves and stems. The color can range from deep maroon to bright red, adding a colorful touch to dishes.
• Flavor: It has a slightly earthy and peppery taste, with a hint of sweetness.
• Nutritional Value: Red amaranth is rich in vitamins A, C, and K, and minerals like iron, calcium, and potassium. It also provides a good amount of protein and dietary fiber.

Recipe for Chaulai Lal Saag:

Here’s a basic recipe for making Chaulai Lal Saag:

Ingredients:

• Red Amaranth Leaves (Chaulai Lal Saag): 2-3 bunches, washed and chopped
• Onion: 1 large, finely chopped
• Tomato: 1-2, chopped (optional, for added flavor)
• Green Chili: 1-2, finely chopped (adjust to taste)
• Garlic: 2-3 cloves, minced
• Ginger: 1-inch piece, minced
• Cumin Seeds: 1 teaspoon
• Mustard Seeds: 1/2 teaspoon (optional)
• Turmeric Powder: 1/2 teaspoon
• Coriander Powder: 1 teaspoon
• Garam Masala: 1/2 teaspoon (optional)
• Salt: To taste
• Oil or Ghee: 2 tablespoons

Instructions:

1. Prepare the Amaranth: Wash the red amaranth leaves thoroughly. Remove any tough stems and chop the leaves coarsely.

2. Heat Oil: In a large pan, heat the oil or ghee over medium heat.

3. Sauté Spices: Add cumin seeds and mustard seeds (if using) to the hot oil. Let them sizzle for a few seconds.

4. Add Aromatics: Add the chopped onions and cook until they become translucent. Then add the minced garlic, ginger, and green chili. Sauté for another minute until fragrant.

5. Tomatoes (Optional): If using tomatoes, add them now and cook until they soften and the oil starts to separate.

6. Spice Powders: Add turmeric powder, coriander powder, and salt. Stir well to combine.

7. Add Amaranth: Add the chopped red amaranth leaves to the pan. Stir to mix with the spices.

8. Cook: Cover and cook on low heat for about 10-15 minutes, stirring occasionally, until the leaves are wilted and cooked through. You can add a splash of water if the mixture looks too dry.

9. Finish: Once the amaranth is cooked and most of the moisture has evaporated, adjust seasoning if needed and stir in garam masala if using.

10. Serve: Serve hot with roti, paratha, or rice.

Tips:

• Texture: Red amaranth can sometimes be a bit gritty, so washing it thoroughly is important.
• Flavor Variations: Feel free to adjust the spices or add other ingredients like potatoes or tomatoes to suit your taste.