Choraiya Bhaji Fiji Style | Amaranth Greens | Chorai Bhaji | Calaloo Greens

Amaranth in Greek means “everlasting”. Amaranth leaves are similar in taste to spinach but with a stronger flavor and cook very easily. In terms of nutrition when compared to spinach, amaranth has more to offer as it has higher concentrations of calcium, iron, phosphorus, and vitamins. Like so many fresh Asian greens, amaranth greens taste delicious with just a few ingredients, like a few cloves of crushed garlic and some onions. If you buy the red-leafed variety, the leaves exude a blood-red juice when cooked that stains the garlic and collects in a pool of red. Other varieties, having leaves tinged with light green, are just as flavorful. The thinner stalks of the plant may be eaten as well. Amaranth greens have a deep flavor and a hearty yet tender texture that makes it ideal for use in stir-fries and sautés. When shopping for amaranth greens, look for relatively young bunches of the plant that don't display any budding flowers, an indication that the plant is already too mature. Here is how I prepare it.


  • 2-3 Bunch Of Amaranth Leaves
  • 1/2 Onion Sliced Finely
  • 2-3 Cloves Of Garlic Crushed
  • Green Or Red Chillies to taste
  • 1-2 Tbspn Oil
  • Salt To Taste 
  • 1 cups chopped eggplants* {optional} 

  • Wash Amaranth leaves very thoroughly to get rid of the dirt and bugs. Chop to desire size if the leaves happen to be big or leave it as is.
  • Heat oil in a fry pan on medium heat. Add onions, garlic and chillies. Sauté for a few minutes 
  • Add Amaranth leaves (and eggplant if using) and season with salt. Saute covered for 10-15 minutes, stirring occasionally. 

The texture of the amaranth is completely up to you, so if you don't want to cook it as long, you don't have to. My favorite way to eat this is with hot roti or naan (homemade of course) or with dhal, rice, and Aam (mango) achar. I hope you give this recipe a try and enjoy both the taste and health benefits of Choraiya/Amaranth/Calaloo. 

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