Tambdi Bhaji
Veg
Vegan
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.
Cuisines
Mangalorean
Malvani
Saraswat
Goan
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 15 min
Total: 30 min
2-3 servings
Ingredients
| 1 bunch | Tambdi Bhaji (red amaranth leaves) |
| 1 medium | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 small | green chili, slit |
| 1 tablespoon | coconut oil |
| 0.5 teaspoon | mustard seeds |
| 0.5 teaspoon | cumin seeds |
| 0.25 teaspoon | turmeric powder |
| 0.5 cup | fresh grated coconut |
| — | salt to taste |
Instructions
- 1 Wash the Tambdi Bhaji thoroughly under running water and chop it finely.
- 2 Heat coconut oil in a pan over medium heat.
- 3 Add mustard seeds and let them splutter.
- 4 Add cumin seeds and sauté for a few seconds.
- 5 Add the chopped onion, garlic, and green chili. Sauté until the onion turns translucent.
- 6 Add the chopped Tambdi Bhaji and turmeric powder. Mix well.
- 7 Cover and cook on low heat for about 5-7 minutes, stirring occasionally.
- 8 Add salt to taste and mix in the fresh grated coconut.
- 9 Cook for another 2-3 minutes and turn off the heat.
Tips
Serve with steamed rice or chapati for a wholesome meal.