Amaranth Leaves Sabzi Recipe, Goan Amaranth Leaves Sabzi Recipe | Laal Maath sabzi

This Amaranth Leaves Sabzi Recipe is a Goan recipe which is also known as foogath or fugad. This vegetable is easy to make, mild spiced and very healthy. We usually make this at home and club with chapatis, rotis and rice. Usually, we make foogath of cabbage, french beans, gavar etc.

Amaranth is also known as lal maat, chavali, chaulai etc in India. Goa has a major influence of portuguese cuisine. So the recipes has a great blend of portugal and indian cuisine. Goa is known for mainly coastal food and non veg food but even the vegetarian version is quite tasty and flavorful.

As you travel from north Goa to south goa the flavor and ingredients changes. For instance the Christians make foogath mainly with onion, chilies and coconut whereas the saraswat and the Hindus use mustard seed, asofoetida (hing) and also curry leaves sometimes along with rest of  ingredients to make foogath.

I have been eating this kind of food since my childhood hence just drool over foogath. The spice from chilies and the sweetness coming from coconut just goes so well with each other. It’s rightly said the great food is made from simple ingredients and simple cooking.

The other Goan  vegetarian food which are equally good are veg caldin, paneer xacuti, peas potato chops, usal, foogath, moongache godshe, veg pualo and soups. Do try some of the goav version they also taste great. I am just trying to promote veg goan food as well because being a Goan our mother has always balanced our veg food with non veg. That is the way it should be balanced food quite essential in today’s stressful lifestyle.

Amaranth leaves have amino acids, lysine and protien which are important to human health. They also fight cancer and have vitamin K.  They also help in curbing hair graying and hair loss. It also is great for skin an weight loss. So include them in your diet. In-fact amaranth grain is also known as super food. Amaranth seed are known as ramdana and rajgira in India. Mainly rajgira chikkii and ladoos are made from amaranth grain.

How to make Amaranth Leaves Sabzi Recipe:

1. Take coconut oil in a pan once hot add mustard seed if using and asafoetida if using. Now add chopped onion along with garlic until onion changes it’s color. If using turmeric then add now.

2. It’s time to add chopped amaranth leaves and some salt.

3. Stir nicely and add green chilies

4. Cover with a metal dish or lid containing water.  This process would help the vegetable not to get dry. Just ensure you don’t add water unless it dried out. Allow the vegetable to cook with it’s own juices. Once they are cooked and tender remove the lid. Keep stirring in between to check if there is enough moisture and the vegetable has cooked or not.

5. Lastly add fresh grated coconut and salt if required. Stir nicely and switch off the gas after 1-2 mins.

6. Serve amaranth leaves sabzi with roti, phulka, pao or rice.

Check more Goan recipes like on my blog like tendli pickle, suran chips, mushroom chili fry, goan prawns curry, crab curry, egg curry, mince potato chops, sorak curry and veg caldin recipe.

 Amaranth Leaves Sabzi Recipe cart below:

Amaranth Leaves Sabzi Recipe - Goan Amaranth Leaves Sabzi Recipe

 

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This Amaranth Leaves Sabzi Recipe is a Goan recipe which is also known as foogath or fugad. This vegetable is easy to make, mild spiced and very healthy.

Author: Maria@flavorsofmumbai.com

Recipe type: Side

RecipeCuisine: Indian, Goan

Serves: 3-4

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

• 1 tbsp coconut oil or any vegetable oil
• 1 bunch of amaranth leaves (laal maat or red chavali) rinsed and chopped finely
• 1 medium sized onion chopped finely (pyaaaz)
• 3-4 garlic cloves crushed or chopped finely (lehsun)
• 1-2 green chilies chopped finely (hari mirch)
• 1 tsp mustard seed (rai) optional
• a pinch of asafoetida (hing) optional
• ¼ tsp turmeric powder (haldi) optional
• ½ cup fresh grated coconut (nariyal)
• salt as per taste

How to make the recipe?

1. Take coconut oil in a pan once hot add mustard seed if using and asofoetida if using. Also add chopped onion along with garlic until onion changes it's color. If using turmeric then add now.
2. Time to add chopped amaranth leaves and some salt.
3. Stir nicely and add green chilies
4. Cover with a metal dish or lid containing water. This process would help the vegetable not to get dry. Allow the vegetable to cook with it's own juices. Once they are cooked and tender remove the lid. Keep stirring in between to check if there is enough moisture and the vegetable has cooked or not.
5. Lastly add fresh grated coconut and salt if required. Stir nicely and switch off the gas after 1-2 mins.
6. Serve amaranth leaves sabzi with roti, phulka, pao or rice.

Notes

1. You could use any oil you have I have used coconut oil.
2. If you like it spicy add more green chilies.

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