Tambdi Bhaji | Red Spinach Recipe
User Reviews
5
Tambdi Bhaji | Red Spinach Recipe
Description
This recipe for Tambdi Bhaji involves rinsing and finely chopping fresh amaranth leaves before sautéing them with chopped onions, garlic, and green chilies in cooking oil. After softening the aromatics, turmeric is added for color and mild earthiness. The chopped leaves go into the pan next, seasoned with salt and cooked covered on low heat. Water is added as needed to prevent sticking and ensure even cooking. After approximately 10 to 12 minutes, when the leaves have softened, freshly grated coconut is mixed in to provide a gentle sweetness and textural contrast.
Tambdi Bhaji is typically served as a vegetable side dish, complementing Indian meals that incorporate rice, dals, or flatbreads. The subtle heat from green chilies and the fresh flavor of garlic make it a balanced accompaniment.
The recipe can be scaled up easily and benefits from gentle stirring during cooking to prevent burning. Keeping the water handy is important for maintaining moisture in the pan as the leaves release their juices.
Ingredients
- 250 grams amaranth leaves or 4.5 to 5 cups chopped amaranth leaves (red spinach leaves)
- 3 to 4 garlic lahsun) - chopped, small cloves
- 1 onion or 50 grams onions or 1/3 cup chopped onions, medium
- 1/3 cup coconut grated
- 1 or 2 green chilies (hari mirch) - chopped
- 2 tablespoon neutral cooking oil generic cooking oil
- ¼ to 1/3 cup water or as required
- salt as required
Instructions
Preparation for tambdi bhaji
- Pluck the amaranth leaves with the tender stems. Then rinse these very well in water and then drain.
- Chop them finely and keep aside. Also finely chop the onions, garlic and green chilies.
Making tambdi bhaji
- In a pan or kadai, heat 2 tbsp oil.
- Add the chopped onions, chopped green chilies and chopped garlic.
- Stir well and saute till the onions have softened and become translucent.
- Add ¼ tsp turmeric powder and stir.
- Then add the chopped amaranth leaves.
- Stir very well. Add salt. Stir again.
- Cover the pan or kadai with a lid and let the amaranth leaves cook on a low flame.
- Do check at intervals and if the moisture or water has dried up or if the leaves are sticking to the pan, add ¼ to 1/3 cup water. Stir, cover the pan and continue to cook.
- When the amaranth leaves are softened and cooked, add 1/3 cup grated coconut. It takes about 10 to 12 minutes on a low flame for the amaranth leaves to cook completely.
- Stir very well. Cover again and simmer on a low flame for 2 to 3 minutes.
- Switch off the flame. There should be no water in the dish. If there is any water, then evaporate the extra water by simmering without the lid. Check the taste and add more salt if required.
- Serve tambdi bhaji as a side dish with dal-rice or with chapatis or bread.
Notes
- This recipe can be prepared in larger quantities by doubling or tripling the ingredients, making it practical for family meals or batch cooking.
User Reviews
Overall Rating
5
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