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Lal Math Bhaji Recipe
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5 from 1 vote

Lal Math Bhaji (Amaranth Leaves Sabzi)

Marathi recipe of Lal Math Bhaji made using amaranth leaves. These leaves are a rich source of Vitamin A and a good source of calcium and iron.
Course: Main Dish
Servings: 4 people


  • 1 bunch lal math amaranth leaves chopped - approx 3 cups
  • 2 medium-sized onions
  • 8-10 cloves of garlic peeled and chopped
  • 1 green chilli
  • 1/5th tsp mustard seeds
  • 1/5th tsp turmeric powder haldi
  • 1/2 tsp red chilli powder
  • 2 tbsp grated coconut
  • 1 tbsp oil
  • salt to taste


  • Peel and chop onions. (Quantity of onion should approximate to 1/3rd the quantity of chopped lal math leaves.)
  • Slit green chili lengthwise in two pieces and deseed it.
  • Heat a kadai and add oil. (I prefer to use an iron pan to cook this leafy vegetable. I use non-stick pans only when absolutely needed.)
  • Add mustard seeds, and when they start to splutter, add hing and turmeric powder.
  • Add chopped garlic and when the garlic starts to turn golden brown add green chili pieces.
  • Saute for half a minute and then add chopped onion.
  • Saute till onion turns translucent and then add chopped lal math leaves.
  • Add salt and red chili powder, and mix properly.
  • Cover and cook on low flame for 7-8 minutes. (Lal math should be around 70% cooked at this stage.)
  • Add grated coconut and cook for another 2-3 minutes. (Keep stirring intermittently.)
  • Turn off flame, and serve hot with bhakri (or roti) and some curd.


If you are making the lal math sabzi for grownups or older kids who're used to hot food, you can use more green chilies. Also, you can chop the chili(s) into small pieces instead of adding two long pieces in the sabzi. I prefer to add long pieces so I can spot them and take them out before feeding the sabzi to my 5-year old.
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