A simple and healthy Goan preparation of a dry dish made with red amaranth leaves or red spinach leaves.
Ingredients
250 grams amaranth leaves or 4.5 to 5 cups chopped amaranth leaves (red spinach leaves)
3 to 4 small garlic cloves (lahsun) – chopped
1 medium onion or 50 grams onions or 1/3 cup chopped onions
1/3 cup grated coconut
1 or 2 green chilies (hari mirch) – chopped
2 tablespoon oil
¼ to 1/3 cup water or as required
salt as required
Direction:
Preparation for Tambdi Bhaji
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.
Making Tambdi Bhaji
In a pan or kadai, heat 2 tbsp oil.
Add the chopped onions, chopped green chilies and chopped garlic.
Stir well and sauté till the onions have softened and become translucent.
Add ¼ tsp turmeric powder and stir.
Then add the chopped amaranth leaves.
Stir very well. Add salt. Stir again.
Cover the pan or kadai with a lid and let the amaranth leaves cook on a low flame.
Do check at intervals and if the water has dried up or if the leaves are sticking to the pan, add ¼ to 1/3 cup water. Stir, cover the pan and continue to cook.
When the amaranth leaves are softened and cooked, add 1/3 cup grated coconut. It takes about 10 to 12 minutes on a low flame for the amaranth leaves to cook completely.
Stir very well. Cover again and simmer on a low flame for 2 to 3 minutes.
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.
Serve tambdi bhaji as a side dish in a rice plate, or serve it with chapatis or bread.
