Friday, July 22, 2016

Red Amaranth Leaves Bhaji.

Tambdi Bhajji Upkari / Red Amaranth Leaves Bhaji ...... A yummy and simple bhaji that goes great with Dalitoy and Rice .....

Tambdi Bhajji as well known in GSB Saraswat Konkani community is also known as Amaranth Leaves in northern parts of India. This is a universal leafy vegetable enjoyed in all parts of the world. Resembling spinach in appearance and packed with nutrition, amaranth leaves can be used in stir-fries, curries, salads, vadas and soups. We all prepare curry using these leaves with dal and with addition of masala and tamarind. These leaves are available in ranging colours from bright red, light red to blacking red to green in colour. In all a very delicious bhaji which is very good for health having nutritional benefits. I will not run into more details as I am sure all are well versed with this leafy vegetable. I have already posted the same in both curry and bhaji form. In the earlier prepared bhaji I had seasoned the same with garlic and we call it talasani. Here I have just seasoned it with hing / asfoetida. While the rest of the recipe remains same, it is only the addition of different flavours that bring about change in two similar dishes.

Snip off the roots part and any flowering tip if any and chop the leaves along with the tender stems finely. Wash in plenty of water and drain in a fine sieved colander for some time. You should have about 500 gms of the chopped leaves. 

In a thick bottomed kadai, add 1 tablespoon of oil, when hot lower the heat and add in 1 tsp of mustard seeds, as they begin to splutter add in 7-8 fresh curry leaves and 1 tsp hing powder and stir well. Now add in the drained leaves, salt to taste and mix well. You can add little bit of water if required. Do not add more as the leaves will start leaving their own water and we want the bhaji to have a dry texture. Cook covered with a tight lid till done.

Lastly when completely done add in 2-3 tablespoons of freshly grated coconut and mix well. Serve hot as an accompaniment with Dal-chawal or Roti. This bhaji though very simple tastes really good.

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