Tambdi Bhaji

Red amaranth stir-fry — the vivid crimson leaves and stems of red amaranth (tambdi in Konkani) sautéed in coconut oil with sliced onion, fresh or dried red chilli, and a handful of freshly grated coconut added at the end to absorb the colour and flavours. The deep magenta colour is the dish's most striking feature; the amaranth's natural earthiness and slight bitterness are mellowed by the coconut. A Konkan monsoon and winter green, tambdi bhaji is the most common leafy preparation in Saraswat, Goan, and Mangalorean cooking. Simple to make and nutritionally dense; the red colour comes from betacyanin, the same pigment in beetroot.