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Tamdi Bhaji (Red amaranth leaf fry)

Tamdi Bhaji (Red amaranth leaf fry)

Published on June 22, 2020 | In , | By
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As mentioned in my earlier posts the amaranth leaves have been a joy to experiment with. However familiar we are with cooking daily meals, it’s always a pleasure to step out and re-learn or look at the same ingredient differently. There are so many folks out there wanting to share recipes, ideas, things which may help others find a healthier nutritional balance…that’s what makes being a blogger or connecting on social media so wonderful!

In life there’s a good and a bad side to everything. What doesn’t work just needs to be ignored right ? Why sit in judgement and put the blame on something which exists for a reason…..how we use knowledge, technology and connectivity which is at our disposal is a personal choice…at the very least we can use it to uplift our day to day.

Looking at native greens like this sivappu thandu keerai through a non-Indian’s mind is what made me dig further into the vast nutritional benefits. In doing so I came across this Tamdi bhaji recipe, a Goan style of cooking the red amaranth leaves. I love that it used fresh coconut , onions, garlic and other spices which are just as familiar to our South Indian recipes. There is a subtle difference in taste , naturally,between using the sesame oil and the coconut oil.i have to say while I like both variations, the coconut oil is a teeny bit better. Maybe it has to do with the fragrance or the fact that it echoes the taste of the grated coconut…I really can’t say. But do try with whatever suits you. It is a delicious recipe. I must also mention here the beautiful cast iron pan made by a brand right here in Coimbatore.It is so well made and seasoned in house that it is one of my favourite cooking utensils. I am happy to provide the link for rock tawa   (not a sponsored post )

While I would love to show you step by step pictures for my recipes, the work of a content writer does not afford me the luxury of time to do so.

Happy to share what I can 🙂

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Recipe
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Ingredients

  • Red amaranth leaves- a big bunch (about 4 C chopped)
  • Curry leaves- a few
  • Garlic-6-8 cloves,chopped coarsely
  • Onions-2 big chopped fine
  • Cumin seeds-1 tsp
  • Turmeric powder-1tsp
  • Red chilli powder-2 tsp
  • Salt to taste
  • Water-1/4 C
  • Fresh coconut-1 C grated
  • Cold pressed sesame oil/ coconut oil-2 Tbsp
  • Cast iron pan

Instructions

  1. Take a shallow cast iron skillet or wok. Add the oil and set on low heat.
  2. Add the cumin seeds, when it sizzles, add the curry leaves.
  3. Add the onions and fry until soft. Add the garlic ,turmeric powder and red chilli powder and saute' well.
  4. Add the red spinach leaves and mix well. Add salt. Cover and let cook on slow flame for 2-3 minutes. Open the lid, if necessary add water .If not ,keep sauteing until the spinach is well cooked.
  5. Add the coconut and continue to toss well with the ladle until the coconut turns colour and is lightly toasted. Take off the fire and serve hot/ warm with rice and ghee.

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