Tambdi bhaji recipe with step-by-step pics. It is a easy and wholesome Goan preparation of a dry dish made with purple amaranth leaves or purple spinach leaves, onions, coconut and herbs. It makes for a wholesome veggie dish that may be paired with roti or paratha or steamed rice or served as a aspect dish with dal rice.
The phrase ‘tambdi’ means purple in Goan/Konkani language. ‘bhaji’ means greens or a dish created from veggies. So both methods, purple amaranth is known as as tambdi bhaji and so is the dish made with these reddish hued leaves additionally known as as tambdi bhaji.
This one dish used to characteristic in our menu again dwelling. Then and even now I’m keen on this onion & recent coconut laced purple amaranth recipe. I can simply have this sauteed amaranth leaves with plain steamed rice or pav/bread rolls or chapatis. This additionally could be my tiffin field lunch with some chapatis.
In Goa, we get purple amaranth abundantly and therefore this dish is often made there. Once I get purple amaranth, I often make this recipe or purple amaranth sambar. Not but ventured into making something with purple amaranth.
On events, I make the identical recipe with inexperienced amaranth. This recipe is vegan in addition to gluten free. You may simply scale the recipe to make a much bigger or smaller batch.
This wholesome tambdi bhaji could be served as a aspect dish with a dal and rice mixture. It’s also possible to simply have it plain with steamed rice or chapatis or bread.
Step-by-Step Information
Methods to make Tambdi Bhaji
1. Pluck the amaranth leaves with the tender stems. Then rinse these very properly in water after which drain the water.
I used 250 grams amaranth leaves, which yielded about 4.5 cups of finely chopped amaranth.
2. Chop them finely and maintain them apart.
3. In a pan or kadai, warmth 2 tablespoons of oil. You may impartial flavored oil.
4. Add ⅓ cup chopped onions, 1 teaspoon chopped inexperienced chilies and 1 teaspoon chopped garlic.
5. Stir properly and saute until the onions have softened and develop into translucent.
6. Add ¼ teaspoon turmeric powder. Stir.
7. Then add the chopped amaranth leaves.
8. Stir and blend very properly. Add salt in accordance with style.
9. Stir and blend once more.
10. Cowl the pan or kadai with a lid and let the amaranth leaves cook dinner on a low warmth.
11. Do test at intervals and if the moisture or water has dried up or if the leaves are sticking to the pan, add ¼ to ⅓ cup water. Stir, cowl the pan and proceed to cook dinner.
12. When the amaranth leaves are softened and cooked, add ⅓ cup of grated coconut. It takes about 10 to 12 minutes on a low warmth for the amaranth leaves to cook dinner utterly.
13. Stir once more and blend very properly.
14. Cowl once more and simmer on a low warmth for two to three minutes.
15. Change off the warmth. There ought to be no water within the dish. If there’s any water, then evaporate the additional water by simmering with out the lid. Examine the style and add extra salt if required.
16. Serve tambdi bhaji sizzling or heat as a aspect dish with dal-rice or with chapatis or bread. Attempt to end the bhaji as quickly as you may. Since coconut is added to the dish.
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Tambdi Bhaji | Purple Spinach Recipe
Purple spinach sabzi recipe – sauteed purple amaranth with onions and coconut from the Goan delicacies.
Prep Time 15 minutes
Prepare dinner Time 15 minutes
Complete Time 30 minutes
Forestall your display screen from going darkish whereas making the recipe
Preparation for tambdi bhaji
Pluck the amaranth leaves with the tender stems. Then rinse these very properly in water after which drain.
Chop them finely and maintain apart. Additionally finely chop the onions, garlic and inexperienced chilies.
Making tambdi bhaji
In a pan or kadai, warmth 2 tbsp oil.
Add the chopped onions, chopped inexperienced chilies and chopped garlic.
Stir properly and saute until the onions have softened and develop into translucent.
Add ¼ tsp turmeric powder and stir.
Then add the chopped amaranth leaves.
Stir very properly. Add salt. Stir once more.
Cowl the pan or kadai with a lid and let the amaranth leaves cook dinner on a low flame.
Do test 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, cowl the pan and proceed to cook dinner.
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 dinner utterly.
Stir very properly. Cowl once more and simmer on a low flame for two to three minutes.
Change off the flame. There ought to be no water within the dish. If there’s any water, then evaporate the additional water by simmering with out the lid. Examine the style and add extra salt if required.
Serve tambdi bhaji as a aspect dish with dal-rice or with chapatis or bread.
- This recipe could be simply doubled or tripled.
This Tambdi Bhaji submit from the weblog archives first printed in February 2015 has been up to date and republished on December 2022.
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