Red Leafy Amaranth Recipe | Tambdi Bhaji

Red Leafy Amaranth or Tambdi(Red) Bhaji is commonly grown in Goa by some localites. It has numerous health benefits as it is packed with antioxidants, proteins, vitamins, calcium, carbohydrates and iron. It is served with rice. There are lot of ways by which this can be cooked. You can add pulses like Dal to the below given recipe or do a quick stir-fry. I prefer to cook this by boiling as it is much healthier and Mom loves to cook it this way. But you can alter the taste by adding tamarind paste or even ginger-garlic paste.

I remember, in my childhood I used to never eat this bhaji. I used to not like the taste. I am frank enough to say that I still don’t like the taste but I eat this vegetable as it is good for health. I also force my kid to eat this. I simply mix it in rice and feed it to her. So try this simple and healthy recipe.

Ingredients:                                        Prep. Time: 20 Min’s, Serves 2
1 bunch(3-4 cups) red leafy amaranth/tambdi bhaji
2 green chilies
4 tablespoon grated coconut
1 tsp turmeric powder
1 medium sized chopped onion
1/2 cup water
1 tsp jaggery
Salt to taste

Procedure:
Wash and chop the red leafy amaranthus.
Soak them in a small vessel full of water for 20 Min’s.
Later drain the water and keep the chopped vegetable aside.

In a pan, add chopped leafy amaranthus, chopped green chillies,chopped onion and 1/2 cup water and close the lid. Let this cook on medium flame for 15 Min’s.
Add grated coconut, jaggery, turmeric powder and mix well.
Add salt to taste and let this get cooked for 5 Min’s.