This is a very simple Goan-style preparation of Tambdi Bhaji or Red Amaranth leaves. Generally eaten as a side dish for lunch or dinner.
Wash the red amaranth leaves properly, as they can have mud in them. Finely chop them and set aside.
Finely chop a small red onion, half a tomato and 3 cloves of garlic. Slit one fresh green chilli. Set all aside.
Prep some freshly grated coconut and set aside to use later.
In a small saucepan, add a tbsp of oil; next, add the garlic and chilli and sauté well for some time.
Now add the onions, followed by the tomatoes and sauté them until softened.
Finally, add the chopped red amaranth leaves and a little water. Leave it partially covered with the lid on to cook.
Once the water is completely dry or very little, simply add the freshly grated coconut and cook for a few more minutes until done. You can watch the full recipe here.
This simple preparation goes very well with hot chapatis or rice, dal, mango pickle or mackerel para, just like we ate it.
0 servings