Chaulai Saag with Bodi

Chaulai Saag with Bodi is a dish made using red amaranth leaves, also known as red spinach or Chinese spinach, combined with bodi (also known as lobia or black-eyed peas). The dish is a flavorful and healthy combination of ingredients that are commonly used in Indian and Nepalese cuisine.

Here is a simple recipe for Chaulai Saag with Bodi:


  • 2 cups of red amaranth leaves, washed and chopped
  • 1 cup of bodi, soaked overnight and boiled
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 inch piece of ginger, grated
  • 1 teaspoon of cumin powder
  • 1 teaspoon of coriander powder
  • 1 teaspoon of red chili powder
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of garam masala
  • 1 teaspoon of salt
  • 2 tablespoons of oil
  • 1/4 cup of water (or as needed)


  1. Heat oil in a pan over medium heat.
  2. Add the onion and sauté until it turns golden brown.
  3. Add the ginger and garlic and sauté for a minute.
  4. Add the cumin powder, coriander powder, red chili powder, turmeric powder, and garam masala. Mix well.
  5. Add the red amaranth leaves and stir well.
  6. Add the boiled bodi and stir well.
  7. Add the salt and water and stir well.
  8. Cover the pan with a lid and let the dish cook for about 10 minutes or until the leaves are wilted and the bodi is tender.
  9. Serve the






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