Recipe Overview

Marriray jo Mitho Saag, also known as Bhaji Karelo, is a traditional Thathai Bhatia dish

that beautifully balances flavours—combining the mild sweetness of

Green amaranth (Marriro bhaji) with the gentle bitterness of karela (bitter gourd).

This rustic preparation may also include split green gram or brinjal,

resulting in a wholesome, nourishing dish rooted in simplicity and balance.

Recipe Details

– Cuisine: Thathai Bhatia / Sindhi

– Course: Main / Vegetable Dish

– Preparation Time: 15 minutes (+ soaking time)

– Cooking Time: 30 minutes

– Total Time: ~45 minutes

– Serves: 3–4

Ingredients

– Marriro bhaji (green amaranth leaves) – 1 medium bunch

– Bitter gourd – 2 nos. (medium)

– Split green gram – 100 gms. (or substitute with 1 medium brinjal)

– Ghee – 1 tbsp.

– Oil – for frying

– Asafoetida – a pinch

– Salt – to taste

– Water – as required

Method 

Step 1: Preparing the Lentil / Vegetable Option

– Soak the split green gram in water for 1 hour prior to cooking.

– Alternatively, if using brinjal, wash and chop it into small pieces.

Step 2: Preparing the Greens

– Pluck the marriro leaves from the stems by hand (traditionally not cut with a knife).

– Wash the leaves thoroughly to remove dirt and impurities.

Step 3: Preparing the Bitter Gourd

– Peel the bitter gourd and cut into round slices.

– Heat oil in a kadai and fry the slices until lightly crisp.

– Remove, drain excess oil, and keep aside.

Step 4: Tempering the Base

– In a kadai (wok), heat ghee on a medium flame.

– Add asafoetida and allow it to temper until aromatic.

Step 5: Cooking the Saag

– Add the soaked split green gram (or chopped brinjal) along with the marriro leaves.

– Add about ½ cup of water and mix well.

– Cover with a lid and cook until the lentil/brinjal is tender and the leaves are fully cooked.

Step 6: Mashing & Combining

– Lightly mash the mixture to combine the textures.

– Add salt and mix well.

– Add the fried bitter gourd slices and gently combine.

Step 7: Final Simmering

– Allow the mixture to simmer for a couple of minutes so the flavours blend well.

Step 8: Final Step

– Remove from heat and serve hot.

Serving Suggestions

Marriray jo Mitho Saag / Bhaji Karelo is traditionally served with:

• Phulko (soft flatbread) – https://panjakhada.com/phulko/

Chef’s Tips

– Plucking the leaves by hand helps retain their natural texture and flavour.

– Fry the bitter gourd separately to balance its bitterness and enhance taste.

– Light mashing gives the dish its characteristic rustic consistency.

Variations

– Marriray jo Saag with Brinjal : A traditional variation replaces the split green gram with

finely chopped brinjal (eggplant). The brinjal softens during cooking and blends beautifully

with the amaranth leaves, creating a smoother and richer texture.

– Marriray jo Saag with Lentils & Brinjal : For a heartier preparation, both split green gram

and brinjal may be used together, combining the protein of the lentils with the silky

texture of the brinjal.

– Spicy Marriray jo Saag : Green chillies or a pinch of red chilli powder can be added during

cooking to provide a spicier version while maintaining the traditional sweet-bitter balance.

– Rustic Mashed Version : The saag can be mashed more thoroughly to create a smoother

consistency, making it particularly enjoyable when served with phulkos.

– Rich Festival Version : A little extra ghee may be added towards the end of cooking

for a richer flavour, especially when the dish is prepared for family gatherings

or special occasions.

– Seasonal Village-Style Version : Depending on seasonal availability, households may add

locally available vegetables such as bottle gourd, yam, or tender cluster beans,

reflecting the Thathai Bhatia tradition of adapting recipes to fresh produce while

preserving the essence of the dish.

Nutritional Insights

– Green amaranth (marriro) is considered a superfood, rich in iron, protein,

and essential minerals.

– It is packed with antioxidants, supporting immunity, reducing inflammation,

and aiding bone health.

– Bitter gourd contributes to blood sugar regulation and digestion.

– Split green gram adds plant-based protein and fibre, making the dish wholesome

and sustaining.

About the Ingredient – Marriro (Green Amaranth)

– Widely known as chaulai or Hirawa Maath in Indian cuisine, green amaranth is also called

Chinese spinach and is a highly versatile leafy vegetable.

– It is often used in stir-fries, lentil-based dishes, and sautéed preparations with spices.

– The plant grows tall, sometimes resembling a small shrub, with vibrant green

(and occasionally reddish) leaves.

– Its inclusion in traditional diets highlights its reputation as a nutrient-dense

and healing ingredient.

Storage & Make-Ahead Tips

– Best consumed fresh for optimal flavour and nutrition.

– Can be refrigerated for up to 1 day.

– Reheat gently before serving.

Did You Know?

– The combination of sweet greens and bitter gourd reflects a traditional culinary

principle of balancing flavours and health benefits within a single dish.

Cultural Notes

Marriray jo Saag showcases the Thathai Bhatia philosophy of cooking—

where seasonal greens, lentils, and vegetables are thoughtfully combined to

create dishes that are not only flavourful but also deeply nourishing and balanced.