Tamdi bhajji: amaranth curry

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:

black-eyed pea - lobia1/2 cup
greated coconut1/2 cup
tamarindpiece with size of a big nail
red chilli powder4 pieces/ 4 pinches
asafoteida1/2 tea spoon
fresh greated cinnamon1/2 tea spoon
kumin powder1/3 tea spoon
carry leavessmall branch
ghee1 tea spoon
saltto taste
  1. 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.
  2. Amaranth herb cut finely only the rootlets.
  3. Pour 2 cups of water and boil.
  4. Cook uncovered for about 5 minutes on low heat.
  5. 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.
  6. Add Coconut and Lobia to Amaranth and mix.
  7. 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.
  8. Salt, cook for a few more minutes. Curry should have the density of the sauce.

Serve with rice.

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