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(Amaranthus spp.) In Hindi it is referred to as lal bhaji. This red variety is also very popular in Kerala(cheera) and the Konkan region (lal maat) where they are prepared with grated coconut.
Broad dented leaves high in iron and antioxidants. It will release red color into soups and dishes when cooked. Maturity: 25-30 days.
Seed color: Black