How to Make Lal Bhaji ??

June 18, 2021

Kothimbir Vadi - Crispy And Crunchy

Kothimbir (Marathi) means coriander. Kotbimbir is usually used to garnish dishes but making a dish out of it would be an interesting concept. Kothimbir vadi is a Maharashtrian dish served as snacks or a side bite during your meal. There are many methods of preparing this dish but the most popular one is by deep or shallow frying. Coriander plays a very important role in this recipe so always use a fresh one. These are delicious, crispy, crunchy, a little spicy and full of flavours. Lets quickly look at this recipe: Ingredients: 1 bunch coriander 8-10 cloves garlic 2 tsp sesame seeds 1 tsp carom seeds 1 tsp red chilly powder 1/2 tsp turmeric powder 1 cup gram flour/ besan 3 tsp rice flour 8-10 green chilies roasted 1 tsp jeera Salt as per taste Oil for deep frying Procedure: Clean the coriander properly and wash it with water thoroughly. Let the water dry out completely then finely chop the coriander. Make paste of the spices ie., garlic, carom seeds, gree

We are all aware of green spinach and the amazing benefits it is encompassed of. However, are you aware of red spinach? Red spinach (Lal Saag) is a good source of nutrition, calcium, niacin and is used for medicinal purposes as well. Leafy vegetable is a must include in your daily diet.

There are many benefits from this lal saag like:

Improves digestion
Treats cancer
Improves kidney function
Aids in weight loss
Improves immune system and many more.

Now the question is how do we use this in our diet and the recipe?

Here's a very simple way of preparing this dish.

Ingredients:

1 bunch of lal saag/ lal bhaji

1 medium size onion- chopped

2 dried red chilly

1/2 tsp jeera

A pinch of asafoetida

7-8 cloves garlic

2 tsp oil

1 tsp red chilly powder

1/2 turmeric powder

Salt as per taste.

Procedure:

Clean all the leaves with water and cut them, keep it aside.
Heat oil in a pan, add jeera, dried red chilly and let it splutter.
Add asofoetida to it and stir well.
Now add chopped garlic and onion to it.
Cook well till the onion turns translucent.
Now sprinkle turmeric powder and red chilly all over and stir well.
Further, add chopped lal saag and mix well with a spoon.
When the leaves start cooking the volume of it will decrease so add salt then to better understand about salts quantity.
Cover the pan with the lid and let lal saag cook on low flame for 15 min.
Check in regular intervals whether the leaves have moisture and not sticking to the pan. If required add some water.