Tambdi Bhaji

In Konkani Language…Tambdi means Red and Bhaji means Vegetable.

This Goan preparation is not only delicious but is a powerhouse of Nutrition. Packed with various nutrients…. this is prepared with the Red Amaranth Leaves sautéed with coconut oil, onion, garlic, green chillies with my favourite grated fresh coconut…. Since I am huge fan of tomatoes … I have added chopped tomatoes too. You may skip adding it…..

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves:4

Ingredients and Quantity:

Red Amaranth leaves (Red Spinach), plucked with tender stems, thoroughly washed, drained and finely chopped – 250 gm.

Onion, finely chopped / sliced thinly- 2 no.

Garlic cloves, finely chopped- 6 nos.

Green chillies , finely chopped- 2 nos.

Tomatoes, Ripe and Red, finely chopped- 2 nos. (Optional)

Coconut, grated- 1/4^th cup / or more if desired

Coconut oil- 1 ½ tbsp.

Cumin seeds- 1/4^th tsp.

Curry Leaves- 1 sprig

Dried red chillies, roughly torn- 4 nos.

Salt- to taste

Water- ¼ th cup

Method:

In a non-stick pan heat oil add the cumin seeds, let them splutter. Now add the curry leaves.

Now add the chopped onion sauté till translucent.

Add garlic and green chillies.

Sauté till the raw aroma of the garlic disappears. Add the broken red chillies. Add the finely chopped tomatoes cook till the oil oozes out and tomatoes are cooked.

Now add the chopped amaranth leaves.

Cook it on a low flame stirring it occasionally.

Once it becomes completely dry add the water. Mix well cover and simmer for at least 10 minutes .

Once the bhaji is cooked, add the tamarind pulp and add salt to taste.

Cook it till it is dry i.e. moisture free.

Add the grated coconut.

Cook it for another 2 minutes.

Serve hot.

Goes best with comfort foods like Dal and Steamed Rice with a generous dose of Ghee (Thup) (Clarified Butter).

 Chef Tips:

1. You may add Tamarind pulp- 1/4^th and a pinch of sugar if desired.