Red Amaranth leaves sabszi, aka red spinach, is turned into a delicious easy to prepare dish in Goa, which is better known locally as tambdi bhaji.
The preparation for this completely vegan nutritious Indian dish won’t take you more then 17 minutes! Follow the step by step recipe instructions further below.
Red Amaranth leaves, which are known in Goa as Tambdi Bhaji, are a common sight in the Indian coastline state and the dish prepared with the red leaves is frequently served with Goan fish curry rice.
However, don’t ask for red amaranth leaves in the market (for example Mapusa market) because nobody will know what you are looking for. Red Amaranth is better known as red spinach and locals will always understand, with a big smile, when you ask for tambdi bhaji.
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, an Indian vegetable sabzi.
Just as a side note, the word Bhaji may have other meanings in different parts of India. Hope that is not confusing you…
My husband is raving about the goan red amaranth sabzi, that I had to post it sooner or later. He enjoys eating red spinach not only because of its taste but also for its great health benefits.
I am more fascinated by the red amaranths leave color and natural beauty and I don’t remember seeing red amaranth leaves in Europe while growing up.
Yet, I am comfortable eating this tambdi bhaji as a side with goan rice, fish and curry and maybe some pickle. 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.
However, vegetable stir fries are always omnipresent no matter if served with curry or daals.
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, Bhende)
Red Amaranth Leaves Sabzi – Tambdi Bhaji – Goan Red Spinach Recipe below:
- 1 handful orange Lentils (Masoor dal)
- 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 previously soaked 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.
Have you ever eaten cooked red amaranth leaves?
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