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:
|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|
- 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.