tambdi bhaji recipe, how to make red amaranth sabzi recipe

tambdi bhaji recipe with step by step pics – a simple goan preparation of a dry dish made with red amaranth leaves.

the word 'tambdi' means red in goan/konkani language. 'bhaji' means vegetables or a dish made from veggies. so either ways, red amaranth is called as tambdi bhaji and so is the dish made with these reddish hued leaves also called as tambdi bhaji.

this one dish used to feature in our menu back home. then and even now i am fond of this onion & fresh coconut laced red amaranth recipe. i can just have this sauteed amaranth leaves with plain steamed rice or pav/bread rolls or chapatis. this also would be my tiffin box lunch with some chapatis.

in goa, we get red amaranth abundantly and hence this dish is commonly made there. when i get red amaranth, i usually make this recipe or red amaranth sambar. not yet ventured into making anything with red amaranth. on occasions, i make the same recipe with green amaranth. this recipe is vegan as well as gluten free.

this healthy tambdi bhaji can be served as a side dish with a dal and rice combination. you can also just have it plain with steamed rice or chapatis or bread.

lets start step by step tambdi bhaji recipe:

1. pluck the amaranth leaves with the tender stems. then rinse these very well in water and then drain. i used 250 grams amaranth leaves, which yielded about 4.5 cups of finely chopped amaranth.

2. chop them finely and keep aside.

3. in a pan or kadai, heat 2 tbsp oil.

4. add ⅓ cup chopped onions, 1 tsp chopped green chilies and 1 tsp chopped garlic.

5. stir well and saute till the onions have softened and become translucent.

6. add ¼ tsp turmeric powder. stir.

7. then add the chopped amaranth leaves.

8. stir very well. add salt.

9. stir again.

10. cover the pan or kadai with a lid and let the amaranth leaves cook on a low flame.

11. do check at intervals and if the moisture or water has dried up or if the leaves are sticking to the pan, add ¼ to ⅓ cup water. stir, cover the pan and continue to cook.

12. when the amaranth leaves are softened and cooked, add ⅓ cup grated coconut. it takes about 10 to 12 minutes on a low flame for the amaranth leaves to cook completely.

13. stir very well.

14. cover again and simmer on a low flame for 2 to 3 minutes.

15. switch off the flame. there should be no water in the dish. if there is any water, then evaporate the extra water by simmering without the lid. check the taste and add more salt if required.

16. serve tambdi bhaji as a side dish with dal-rice or with chapatis or bread.

if you are looking for more veggie recipes then do check bandh gobhi matar, val papdi bhaji, bhindi nariyal sabzi, french beans foogath, bhindi bhaji and vangyachi bhaji recipe.

red amaranth sabzi or tambdi bhaji recipe below:

tambdi bhaji recipe

tambdi bhaji - sauteed red amaranth with onions and coconut from the goan cuisine.

AUTHOR: dassana

RECIPE TYPE: side

CUISINE: indian, goan

SERVES: 3-4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 250 grams amaranth leaves, 4.5 to 5 cups chopped amaranth leaves
• 3 to 4 small garlic cloves, chopped
• 1 medium onion, 50 grams, ⅓ cup chopped onions
• ⅓ cup grated coconut
• 1 or 2 green chilies, chopped
• 2 tbsp oil
• ¼ to ⅓ cup water or as required
• salt as required

INSTRUCTIONS

1. pluck the amaranth leaves with the tender stems. then rinse these very well in water and then drain. chop them finely and keep aside. also finely chop the onions, garlic and green chilies.
2. in a pan or kadai, heat 2 tbsp oil.
3. add the chopped onions, chopped green chilies and chopped garlic.
4. stir well and saute till the onions have softened and become translucent.
5. add ¼ tsp turmeric powder and stir.
6. then add the chopped amaranth leaves.
7. stir very well. add salt. stir again.
8. cover the pan or kadai with a lid and let the amaranth leaves cook on a low flame.
9. do check at intervals and if the moisture or water has dried up or if the leaves are sticking to the pan, add ¼ to ⅓ cup water. stir, cover the pan and continue to cook.
10. when the amaranth leaves are softened and cooked, add ⅓ cup grated coconut. it takes about 10 to 12 minutes on a low flame for the amaranth leaves to cook completely.
11. stir very well. cover again and simmer on a low flame for 2 to 3 minutes.
12. switch off the flame. there should be no water in the dish. if there is any water, then evaporate the extra water by simmering without the lid. check the taste and add more salt if required.
13. serve tambdi bhaji as a side dish with dal-rice or with chapatis or bread.

3.2.2925

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