Dhabdhabit tambdi bhaji
Dhabdhabit tambdi bhaji/lalmat/amaranth leaves bhaji in coconut based gravy:
Tambdi bhaji / lalmat/ amaranth leaves are lovely in taste and their bhaji turns superb when made in dry form or in gravy form. The amaranth leaves are grown in fields of Goa and are reddish-pinkish in color. Goan farmers sell them in markets and are sold fresh everyday to the localities and are in high demand throughout the season. People love this vegetable because of its easy preparation, awesome taste and nutritional value.
Most of the goans prepare this bhaji in dry form. Only few of them prepare the same in a coconut gravy. The other day had brought 4 bundles of this vegetable, prepared dry bhaji out of 3 bundles. Now only 1 bundle remained with me. Since this vegetable contains lot of moisture content, their volume gets reduced once its cooked. So for a family of 4 people, at least 3 bundles at one time are required to get an sufficient amount of dry bhaji once its cooked. Now coming back to my story, only 1 bundle was not at all sufficient for my family if prepared in dry form. So I planned to prepare a gravy based bhaji with coconut and chana which my mother in law used to prepare. Now her recipe I didnt know, so I tried surfing the net for a gravy based bhaji. But all in vain, I didn't find any satisfactory results. I didn't give up, I tried my own way of preparing this vegetable in a coconut based gravy using Chana and to my surprise my bhaji turned out very nice. So here I would like to share my recipe with you guys. Read, learn and enjoy cooking!!
Ingredients:
Amaranth leaves-1 bundle
Chana-1 cup
Onion-1 medium
Cinnamon-1/2 inch
Cloves-2
Coriander seeds-1/2 tsp
Peppercorns-2-3
Red chilli-1
Red chilli powder-2 tsp
Haldi-1 tsp
Coconut-1/2 scraped
Tamarind paste-1 tsp
Sugar-1 tsp
Salt as per taste
Method:
Soak Chana overnight and pressure cook them next day for 4 whistles.
Dry roast cloves, cinnamon, peppercorn, coriander seeds, red chilli.
Grind in mixer above roasted dry masala, scraped coconut, red chilli powder, haldi, tamarind paste with little water to form a paste.
Chop finely the amaranth leaves and onions.
In the cooking vessel, add chopped amaranth leaves, chopped onions, cooked Chana and mixer ground paste, sugar, salt and keep on flame. Cook for 5 minutes.
Serve with rice or chapaties.
Tambdi bhaji / lalmat/ amaranth leaves are lovely in taste and their bhaji turns superb when made in dry form or in gravy form. The amaranth leaves are grown in fields of Goa and are reddish-pinkish in color. Goan farmers sell them in markets and are sold fresh everyday to the localities and are in high demand throughout the season. People love this vegetable because of its easy preparation, awesome taste and nutritional value.
Most of the goans prepare this bhaji in dry form. Only few of them prepare the same in a coconut gravy. The other day had brought 4 bundles of this vegetable, prepared dry bhaji out of 3 bundles. Now only 1 bundle remained with me. Since this vegetable contains lot of moisture content, their volume gets reduced once its cooked. So for a family of 4 people, at least 3 bundles at one time are required to get an sufficient amount of dry bhaji once its cooked. Now coming back to my story, only 1 bundle was not at all sufficient for my family if prepared in dry form. So I planned to prepare a gravy based bhaji with coconut and chana which my mother in law used to prepare. Now her recipe I didnt know, so I tried surfing the net for a gravy based bhaji. But all in vain, I didn't find any satisfactory results. I didn't give up, I tried my own way of preparing this vegetable in a coconut based gravy using Chana and to my surprise my bhaji turned out very nice. So here I would like to share my recipe with you guys. Read, learn and enjoy cooking!!
Ingredients:
Amaranth leaves-1 bundle
Chana-1 cup
Onion-1 medium
Cinnamon-1/2 inch
Cloves-2
Coriander seeds-1/2 tsp
Peppercorns-2-3
Red chilli-1
Red chilli powder-2 tsp
Haldi-1 tsp
Coconut-1/2 scraped
Tamarind paste-1 tsp
Sugar-1 tsp
Salt as per taste
Method:
Soak Chana overnight and pressure cook them next day for 4 whistles.
Dry roast cloves, cinnamon, peppercorn, coriander seeds, red chilli.
Grind in mixer above roasted dry masala, scraped coconut, red chilli powder, haldi, tamarind paste with little water to form a paste.
Chop finely the amaranth leaves and onions.
In the cooking vessel, add chopped amaranth leaves, chopped onions, cooked Chana and mixer ground paste, sugar, salt and keep on flame. Cook for 5 minutes.
Serve with rice or chapaties.
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