Lal To Kanda: 6 Different Types of Bhaji From Chhattisgarh

Chattisgarh is a beautiful state in India that is famous for its unique culture and history. Bhaji which is the native name for vegetables in Chhattisgarh is a very important part of the cuisine.

The bhaji dishes are cooked by using the leaves of various edible plants including that of flowers and fruits. More than 50 varieties of Bhajis are prepared in Chhattisgarh through different methods.

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Most of these include vegetables and fruit leaves that are very high in vitamins A and C and are considered extremely good for your health. These bhajis are cooked as per their seasonal availability in Chhattisgarh. In this article, one can get to know about some of the most famous types of bhajis that are cooked in Chhattisgarh.

Lal Bhaji

Lal bhaji is one of the most famous types of bhaji in Chhattisgarh and is cooked by using Amaranth leaves. Amaranth leaves are extremely digestive and also have a high amount of iron. The dish in Chhattisgarh is made by frying Amaranth leaves in a lot of onions, mustard seeds, turmeric, tomatoes, chillies, and some cumin seeds.

Being high in different types of vitamins, Lal Bhaji is also very good for eyesight. People in Chhattisgarh like to eat this dish traditionally with some hot steamed rice. The taste of the dishes described is very similar to that of spinach.

* Amarji Bhaji

Amarji bhaji is also called Amath Bhaji Chhattisgarh. Some people also like to call it khatti as it is extremely sour. Amari bhaji is cooked by using Amari leaves. These leaves are generally never planted fully on a farm or a piece of land. These are planted generally with other types of crops in the field to utilise the leftover land. The plant is used to make ropes after drying it and the leaves of this plant are used to make the famous Amarji bhaji. The dish is savoury and sour and is consumed with some freshly prepared boiled rice. Some people also like to make chutney with the Amari leaves.