Rajgira or Amaranth leaves is popularly known as Tamdi or Lal Bhaji in Konkanni and also in Marathi. It is a locally grown leafy vegetable which can have green leaves as well as red leaves. It is the red leafy variety that is known as Tamdi or Lal Bhaji. Healthy and rich in anti oxidants, this vegetable is so simple, easy and super quick to prepare. This vegetable is good for all as it is not very spicy. You can actually refrain from adding chillies, if you wish to prepare it for children, elderly and those who are exempt from spice.
This preparation of Tamdi Bhaji requires a spice or two to accentuate the flavor and a generous amount of freshly scraped coconut to add freshness and moistness to this delectable vegetable. The vibrant and deep red of the gorgeous Rajgira, with the lacy impeccable white gratings of fresh coconut make it attractive enough to not only admire its beauty but to instantly want to eat it! When cooked in a clay pot it hardly needs much oil but a little coconut oil makes it very tasty. Most of us are aware that in the coastal regions of India, coconut oil is still used in traditional cooking.
Today’s recipe of Tamdi Bhaji, is nutritious. To retain the right amount of moisture and bite, allow it to cook in its own steam. This is my hubby’s ever favorite vegetable and he likes to eat it without any accompaniments… just like a salad! Whichever way you may choose, I must say it is delicious. Those who know, will definitely agree with me and surely vouch for it! Enjoy… 😀
Ingredients:
- 1 bunch fresh Rajgira/Amaranth Leaves/Tamdi or Lal Bhaji
- 1 large Onion (peeled & finely chopped)
- 2 fresh Green Chillies (finely sliced)
- 3 flakes fresh Garlic (minced)
- ½ cup fresh Coconut (scraped) or to taste
- 2 tbsps. Coconut Oil or Cooking Oil
- Salt to taste
Procedure:
Pick healthy fresh leaves and tender stems of Rajgira/Amaranth.
Wash with enough water a couple of times or until clean and drain thoroughly.
Chop the vegetable finely or roughly (the way you like it).
Heat a clay pot/kadhai/wok/non-stick pan with oil.
Add minced garlic, sliced green chillies, chopped onions and sauté until onions are soft and translucent.
Add the chopped Rajgira and stir fry until the leaves have wilted.
Add salt to taste, give it a good stir and cook covered on low heat for about 5 minutes. Do not add water. It will cook in its own steam.
Then add in the freshly scraped coconut and once again give it a good stir.
Switch off the flame and let it sit for a few seconds for the flavors to meld.
Serve with whole wheat chapattis, rice/jowar/bajra bhakri or/and as a side dish.
