Tuesday, October 25, 2011

Tambdi Bhajji Randayi (Red Amaranth Curry)

Tambdi bajji Randayi is a very healthy dish. Tambdi bajji in konkani means red amaranth leaves which is commonly used in many parts of India as well as many other parts of the world. Red Amaranth is a source of Vitamin A and C, Folate and many other minerals. Know more about it here. Start including this healthy herb in your diet and get the goodness of it. The taste of this dish is enhanced by the garlic. So cook healthy and be healthy:-)

  • Red Amaranth- 1/2 lb (nearly 250g) or half of a big bunch
  • Grated Coconut,Fresh/frozen- 1/2 cup
  • Roasted red chillies- 4-5
  • Tamarind- A small ball (gooseberry sized)
  • Oil- 2-3 tsp
  • Garlic- 5-6 cloves
  • Salt- To taste

Separate the leaves from the stem and look for any worms on the leaves. Wash the leaves as well as the stem. Give a rough chop to the leaves and cut the stem to 5-6cm long. Put them in a pressure cooker with little amount of water (the leaves and stem gives out the water content while cooking. Hence don't add generous amount of water) and salt to taste. Cook it for one whistle.

To make Masala- grind grated coconut, roasted red chillies and tamarind to get a fine paste. Add little water, which helps everything to come together. Add this masala to the cooked red amaranth.

Mix well and bring it to a boil. Once it comes to a boil, continue heating for 4-5 minutes. Turn off the heat.

For seasoning- Heat oil and add the crushed garlic pods. Fry until it turns golden brown. Add this to the prepared curry and mix well. Tambdi Bhajji Randayi is ready!!

Serve hot with rice. Above measurement serves two people.

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