Tamdi bhajji: amaranth curry
Tamdi bhajji or amaranth herb with the addition of lobia beans – originally from the Goan cuisine.
Amaranth does not have great crop requirements, it is available everywhere.Its sweetish leaves perfectly blend in with soft beans and a set of Indian spices.
Amaranth’s herb is like a beetroot: if you want to keep the amaranth color – do not cover it while cooking.
Tamarind can be replaced with dried kokum peel – in the amount of 3 pieces – or use a tablespoon of dried cranberry, previously soaked (20 minutes).
4 servings of curry:
| Ingredients | Amount |
|---|---|
| amaranth | pęczek |
| black-eyed pea - lobia | 1/2 cup |
| greated coconut | 1/2 cup |
| tamarind | piece with size of a big nail |
| red chilli powder | 4 pieces/ 4 pinches |
| asafoteida | 1/2 tea spoon |
| fresh greated cinnamon | 1/2 tea spoon |
| kumin powder | 1/3 tea spoon |
| carry leaves | small branch |
| ghee | 1 tea spoon |
| salt | to taste |
- Black-eyed pea rinse and soak – 4 hours will be enough. After this time, drain, pour fresh water and cook without salt. Black-eyed pea should be soft, but keep its shape.
- Amaranth herb cut finely only the rootlets.
- Pour 2 cups of water and boil.
- Cook uncovered for about 5 minutes on low heat.
- Grate the fresh coconut on a grater or cut it in any size, then mix it in a blender with a paste together with tamarind and dried red chilli.
- Add Coconut and Lobia to Amaranth and mix.
- Heat the ghee on the pan. Add asafoteid, cinnamon, kumin and curry leaves. Stir fry until the leaves are crisp. Add to the amaranth together with frying fat and mix.
- Salt, cook for a few more minutes. Curry should have the density of the sauce.
Serve with rice.
