Goan Red Amaranth Leaves Recipe (Tambdi Bhaji)
Red Amaranth leaves are nutritious and make a lovely side side to Asian meals.
Servings: 3 servings
Calories: 134kcal
Ingredients
- ¼ cup Red Lentils
- 7 ounces Red Amaranth Leaves fresh
- 1 Onion
- 1 Tomato
- 1 Tablespoon Oil
- ¾ cup Broth
- pinch Salt
- pinch Black Pepper Ground
- Coconut Raw Freshly Shredded to garnish
Instructions
- Keepthe red lentils to soak for about 30 minutes.
- Rinse your red amaranth leaves and discard spoiled leafs if there are any. You can roughly chop the bunch of red amaranth 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 red amaranth leaves and cook for a minute or 2. Once the red amaranth has come down and lost some juice add the previously soaked lentils.
- Stir fry for a minute and then add in the broth, salt and pepper. Let the spinach cook on medium stove heat for 10 minutes or until the vegetables are cooked and soft.
- Top with shredded coconut. Serve with other Asian meals as a side dish. Works great with Indian meals.
Nutrition
Calories: 134kcal | Carbohydrates: 17g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 292mg | Potassium: 663mg | Fiber: 7g | Sugar: 4g | Vitamin A: 6670IU | Vitamin C: 27.6mg | Calcium: 86mg | Iron: 3.1mg
