I am not a spinach fan… No, I have never been into it, yet I do cook with it at times. You see my husband’s all time favorite vegetable is the Red spinach which is locally known in Goa as Tambdi Bhaji and his favorite veg side dish with Goan fish curry rice is the red spinach stir fry with orange lentils. Tambdi is the difficult to pronounce konkani word (Goan language) for red. Bhaji is actually the local word for vegetable but it is also used to describe spiced veg side dishes. Just as a side note, the word Bhaji may have other meanings in different parts of India. Hope that is not confusing you…
Anyway… I am not an ultimate spinach freak but I would do anything to satisfy my husband’s food needs and he is just raving about this Red spinach stir fry that I had to post it sooner or later. He enjoys eating red spinach not only because of it’s taste but also for it’s great health benefits. I don’t have to go into the health benefits details here, just remember how Popeye would swallow a load full of spinach before rescuing Olivia and you get the idea.
I am more fascinated by it’s colors and natural beauty and I don’t remember seeing red spinach in Europe while growing up. Alright, I confess, I would not allow my mum to make spinach when I was little and therefore I have never searched out different varieties. Yet, I am comfortable eating this red spinach stir fry as a side with goan rice, fish and curry and maybe some pickle at the side. Indian food is mostly always about smaller portions of different veg and non veg dishes. Especially in Goa, the rice is covered with homemade spicy coconut curry, accompanied by 1-2 different bhajis and some fish, seashells or prawns are added at the side. Sometimes instead of curry they serve lentil daals with the rice and instead of the fresh fish you ll find a delicious goan specialty, dried marinated spicy Parra fish. However vegetable stir fries are always omnipresent no matter if served with curry or daals.
Have you ever tried red spinach and do you enjoy eating spinach?
More Goan Bhaji Recipes:
- Snake Gourd Bhaji
- Tendli Bhaji (Ivy Gourd)
- Pumpkin Bhaji
- Yard Long Beans Bhaji
- Ridge Gourd Bhaji
- Karela Bhaji (Bitter Melon)
- Guar Bean Bhaji (Cluster Bean)
- Lady Finger Bhaji (Okra)
- 1 handful orange Lentils
- 200 grams Red Spinach
- 1 Onion
- 1 Tomato
- 1 Tablespoon Cooking Oil
- 150 milliliter Veg Stock
- pinch Salt
- pinch Pepper
- some freshly grated coconut
- Keep about a handful of orange lentils to soak in water for 30 minutes before cooking.
- Rinse your red spinach and discard spoiled leafs if there are any. You can roughly chop the bunch of red spinach with a knife or cut it with a kitchen scissor. I like to use the scissor.
- Peel and slice your onion. Rinse your tomato and cut into smaller dices. Keep aside.
- Heat up a pot with 1 Tablespoon of cooking oil and fry the onion first soft, then add the tomato and stir fry until soft. Now add in the chopped spinach leafs and let it cook for a minute or 2. Once the spinach has come down and lost some juice add the presoaked lentils.
- Stir fry for a minute and then add in the veg stock, salt and pepper. Let the spinach cook on medium stove heat for 10-15 minutes or until the vegetables are cooked and soft.
- Top with freshly grated coconut and serve small portions hot with Fish curry rice as a side.
Today I am guest posting over at the Orgasmic chef where I am sharing an exclusive salad recipe with Yard long beans. Feel free to pop in and say hello to Maureen Shaw, the charming author behind the Orgasmic chef.
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