Red Amaranth is known as Tambdi in Konkani. It is a very healthy leaf vegetable which is very rich with anti-oxidants. This dish can be cooked very quickly. Since this dish is from the coastal region, we prefer using Coconut Oil than any other cooking oil to give it its special flavor.
Red Amaranth (Lal Bhaji) – 1 bunch
Coconut Oil – 1 tbsp
Mustard Seeds – ¾ tsp
Cumin Seeds – ½ tsp
Dry Red Chillies – 2 (broken)
Garlic – 2 pods (crushed)
Curry Leaves – from 1 sprig
Salt – to suit one’s taste
Grated Coconut – ¼ cup
Dried Red Chillies – 2 to 3
Pluck the fresh leaves and tender stems of Amaranth. Wash and rinse multiple times as the leaves and stems may have mud particles. Chop them finely after rinsing.
Grind the Coconut and Red Chili into a fine paste with required water.
Heat the Oil in a pan. Add Mustard, Cumin Seeds and Red Chillies. When the seeds start crackling, add the Curry Leaves and the crushed Garlic Pods.
Add ½ cup of water and allow it to boil. Add the finely chopped Amaranth and cook them soft. Add the ground Coconut Chilli paste. Mix well. Simmer for 2 minutes.
Transfer to a serving bowl.
Serve with Roti, Chappati, Rice etc.