Ghotal bhaji

Growing up, we usually had ghotal bhaji for lunch on Saturdays. Bhaji is any leafy green vegetable (in this recipe amaranth is used) and ghotal means to mash using a wooden mallet called a ghotni. I love it served on steamed rice (stir a teaspoon of ghee through the rice first) with some yoghurt and mango chutney.

You could, if you wanted to, serve this as a dip. My mother often also made dalo (taro) chips on Saturdays and I'd be hoeing into the ghotal bhaji with the dalo chips as the chips were being fried.

Ingredients

• • 1 bunch amaranth

  • 1 tbsp oil

  • 1/2 tsp cumin seeds, divided

  • 1/4 tsp mustard seeds

  • 1/4 tsp fenugreek seeds

  • 1 sprig curry leaves, leaves picked and divided

  • 3-4 cloves garlic

  • 1/2 small onion, chopped and divided

  • 4-5 sawtooth coriander leaves, finely chopped (see Notes below)

  • 1 chilli, or to taste (optional)

  • 1 smallish eggplant (about 80-100g), sliced

  • 2 medium tomatoes, chopped

  • 1 tbsp tomato puree or 1 tsp tomato paste (optional)

  • Salt to taste

Method

• 1. Prepare the amaranthfor cooking.

  2. Heat oil. Add mustard seed, fenugreek seeds and 1/4 tsp cumin seeds.

  3. When the seeds pop, add half the chopped onion, half the curry leaves and the garlic. Fry over moderate heat until the onions start to soften.

  4. Now add all remaining ingredients

  5. Stir to combine, then add a cup of water.

  6. Bring to boil,cover and simmer until the amaranth and eggplant are cooked and the liquid is reduced to about half. You want it all to be soft and mushy.

  7. Use the back of a large flat wooden spoon to mash the amaranth, eggplant and garlic so that it is well combined. You can use a stick blender, but be careful not to turn it into a smooth puree.

Notes

If you are unable to get sawtooth coriander, substitute with normal coriander - use about half a small bunch.