“Varai-Tambdi Bhajji (Indian Barnyard Millet- Red Amaranth Leaves) Masala Bhaat” … A simple spiced dish prepared with varai which is extensively used during fasting period among Saraswats, tried a new variation by adding on Amaranth leaves … in all a healthy version dish that tastes great when served with raita or dal fry … Yummilicious …
** Millet though were around for ages it is only in the recent decade or so that they have gained popularity, though a few of them were used liberally in many dishes in Konkani Cuisini like Varai, Nachani etc. I have never much prepared millet dishes till a few years back and after seeing many posts in food groups and coming to know of its health benefits began introducing them into our diet. Though I scarcely prepare them, I do make it a point to prepare them during fasting period as millets are allowed for consumption. So this Navratri, I have thought of prepared a few of them that are available here in masala bhaat style as if it is not spiced up, I have doubts if they will be relished in my home. There is nothing new in this recipe and is the same as that I posted a year back or so ie Vangi Bhaat with foxtail millet. The taste does differ a bit unlike that which you prepare with rice and one has to adapt to it over some time. Again, it is supposed to be too filling, so initially try consuming a little bit less to get adapted to the food. I have prepared it with addition of tambdi bhajji ie Red Amaranth leaves as there were plenty at home and I thought if we can prepare with methi leaves why not with amaranth leaves. Well, will not run into much details, recipe is the same, but here I have used varai in combination of tambdi bhaji and prepared the masala bhaat, that’s it.
** Here is the simple Method of preparing “Varai-Tambdi Bhajji (Indian Barnyard Millet- Red Amaranth Leaves) Masala Bhaat”... My Style using simple powders available in our kitchen ....
** Wash and soak 2 cups of “Varai/ Indian Barnyard Millet” for 10-15 mins. Strain, wash and put it in a pressure cooker pan with 4 cups of water, 1 tsp of oil and ½ tsp of salt and cook on medium flame to 2 whistles.
** Remove from fire and keep this aside to cool, when you are able to open the lid, do so and allow the cooked millet to cool for 5 minutes. With a fork, slightly separate the cooked millet, breaking down all lumps if any and keep this ready aside.
** Pick, wash and finely chop about 2-3 packed cups of "Red Amaranth leaves/Tambdi bhajji". You can add in the tender stem portion too.
** In a small bowl add in a small piece of "Tamarind" with half a cup of hot water and allow to rest for 15 minutes, gently squeeze out the pulp, strain and keep it ready aside.
** Add 1 tblsp of oil in a thick bottomed kadai / pan and when hot enough, lower the heat and add in 1 tsp of mustard seeds, when they begin to splutter add in 10-12 curry leaves and fry well. Add in the finely chopped tambdi bhajji/amaranth leaves and mix well. Cover with a tight and cook on low heat till the leaves are 70% cooked.
** Meanwhile heat 1 tblsp of oil + 1 tblsp of ghee in a small pan, when hot add in ½ - 1 tsp of hing powder, 2 tblsp of kashmiri red chilly powder, ¼ tsp of haldi powder, 1 tblsp coriander powder, 1 tsp of jeera powder, 1 tsp of fennel powder, 1 tblsp of garam masala powder fry for a minute.
** Remove and add this to the kadai in which the amaranth leaves are cooking along with salt to taste and the tamarind water and mix well. Be careful with addition of salt as a little bit is already added to the varai while cooking.
** Now add in the cooked barnyard millet/varai little by little taking care to mix it all as you proceed till all the cooked millet is added. The mixture should be well mixed. Cover with lid and allow to cook/heat well on low heat for a good 10 minutes mixing in between and then remove from fire.
** “Varai-Tambdi Bhajji (Indian Barnyard Millet- Red Amaranth Leaves) Masala Bhaat”. is done and ready to be served. Serve this hot with plain curds or raita. You can serve this with any salad or saar too. I served it with boondi raita as I love the crunch of the boondi in curds and it goes well with masala bhaat.
** Try this simple masala bhaat with millet and enjoy with your family and friends. You can prepare this dish with any millet like foxtail, kodo, sama or any other that is available in your vicinity. I have purchase a few varieties of millets and will be trying them out each in the same manner one day at a time.
** You should understand that the taste of millets may differ slightly from the one’s prepared with rice and one has to adapt to it slowly as millets are somewhat bland. So do keep the spice level slightly higher than for the normal ones prepared with rice. It is believed to be healthier, so do introduce at least some time into your diet.
** You can use the search option or the go through he link provided below and check out different types of masala bhaat/ bhaatH prepared and posted in my Blog before and choose and prepare that which you would like to try ….
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 22 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" Thank You.
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