Organic Rajgira Bhaji (Amaranth Greens)

Rajgira bhaji is the Marathi name for amaranth greens — the tender leaves and young stems of the Amaranthus plant. Known as chaulai in Hindi, it is one of India's most ancient and nutritionally respected leafy vegetables, distinct from the rajgira seeds (also from the amaranth plant) used in fasting foods and laddoos.

They come from the same amaranth plant, but rajgira bhaji refers specifically to the green leafy vegetable — the leaves and tender stems. The rajgira used for fasting foods and laddoos is the grain seed of the same plant, which is processed separately. Both are nutritious but used differently in the kitchen.

Organic rajgira bhaji has a higher iron content than spinach per gram, and its iron is accompanied by vitamin C naturally present in the leaf — which improves iron absorption significantly. It also provides more protein than spinach per gram and has a more robust, less oxalic flavour that makes it easier to cook in larger quantities.

Yes — amaranth greens are among the most recommended dietary additions for iron-deficiency anaemia because of their high plant-based iron content combined with natural vitamin C, which enhances iron absorption. Eating rajgira bhaji regularly with a squeeze of lemon maximises this benefit further.

The deeper colour of organic rajgira comes from healthier, more mineral-rich soil and the absence of chemical inputs that disrupt the plant's natural pigment production. Darker green leafy vegetables consistently indicate higher chlorophyll and nutrient content — the colour is not cosmetic, it is nutritional.