Tambdi Bajje Ambat/ Red Amaranth Leaves Curry with Onion Seasoning.

"Tambdi Bajje Ambat / Red Amaranth Leaves Curry with Onion Seasoning" .... Delicious traditional curry from Konkani Saraswath Cuisine that tastes wonderful when served with Rice ... 

** Tambdi Bajji / Red Amaranth leaves are tender leaves with stems available in bunches almost all round India and also elsewhere. These are very delicious with a sweetish taste and are good for health and can be prepared into variety of dishes. We GSB's prepare them in curry form, simple upkari/bhaji form or even into tikki, sanna polo/ spicy dosas too. These leaves are available both in green, red and dark red color in India, however the red variety is largely available. Again, the same when grown in size gives thicker stems and these are also sold during monsoon period which are added to curry just like how we add in drumsticks. Well coming to the curry this can be prepared both with and without addition of tuvar dal too. For the ambat curry we add tuvar dal and season with finely chopped onions, while for the bendi/koddel type dish we do not add tuvar dal and season the same with garlic. Here I am posting ambat, while I have posted bendi elsewhere. Do use the search option and try out different dishes from our cuisine, it is not only lighter on the tummy but filling and satisfying too. 

** Here is my simple traditional method of preparing "Tambdi Bajje Ambat / Red Amaranth Leaves Curry with Onion Seasoning" ... My Style ... 

** Clean, check out the bunch properly for unwanted leaves and chop Tambdi bajji/ Red Amaranth leaves finely along with the tender stems. Discard the thicker stems and the roots. You should get about 6-8 cups of chopped veggie. Rinse under plenty of running water by putting it in an colander and keep it aside for the excess water to get drained away.

** In a pressure cooker wash and add 1 cup of tuvar dal and 3 cups of water and pressure cook to 2-3 whistles. When the pressure drops, open the lid, check out the water, add if necessary and then add in the tambdi bajji/ amaranth leaves prepared and kept on top of the cooked dal in a single layer and further pressure cook together to another 2 whistles. When the pressure drops, remove and add it into a vessel and churn it a bit with a hand churner so that the dal gets a little bit thickened. Do not try to mash it more. 

** Grind to a fine paste : 1 cup of freshly grated coconut (Soyi), 5-6 kashmiri red chilly or kumte mirsang and small marble sized tamarind (imly/ chinchama) in a mixer grinder with little bit of water. Remove and add the paste to the dal-tambdi bajii mixture, add salt to taste, half cup of finely chopped raw onions and mix well. Add water if necessary to bring it to a curry consistency. Bring to a boil and lower heat and simmer for 5-10 minutes.

** For Tempering/ Seasoning : Heat 3-4 tsp oil in a small pan. Add 1 small onion finely chopped and fry till brown. Pour this over the curry and cover with a tight lid and keep it aside for some time for the flavors to get seeped into the curry.

** "Tambdi Bajje Ambat / Red Amaranth Leaves Curry with Onion Seasoning" is done and ready to be served. Tastes awesome when served with plain rice or Red boiled Rice. You can serve it with roti/ chapati too in which case keep the curry texture slightly thicker than that which when you serve with rice. Enjoy this delicious curry with your family and friends and do give me a feedback whenever possible.