Every summer, we grow red amaranth in our garden (pictures below) to enjoy the freshness and health benefits of this vegetable. It cooks in minutes and very easy to prepare. Commonly known as Tambdi (red) bhaji (vegetable) because of its colour. Cooked without any spices and garnished with coconut just the way we Goans prefer our vegetables.
This vegetable has more texture and body than spinach. The leaves and tender stalks are consumed. They are chopped fine and given a good rinse using a colander. Drained well, it does releases moisture, so no water is added while cooking. The addition of some red lentils, helps in the quick absorption of excess moisture plus making the dish more substantial. Though I usually prepare this vegetable by itself, today added some frozen green peas. When cooked straight from our garden, it is so fresh and tasty that it does not need a garnish of coconut too.
Red amaranth has amazing health benefits. Packed with protein and rich in dietary fiber. It improves digestion and lowers cholesterol levels. High in vitamins, minerals and antioxidants. The leaves are also known to prevent hair loss and premature greying. Also, used for treating skin conditions like eczema and acne. Works as an effective remedy for anemia. Often, referred to as a powerhouse and superfood.
This vegetable has more texture and body than spinach. The leaves and tender stalks are consumed. They are chopped fine and given a good rinse using a colander. Drained well, it does releases moisture, so no water is added while cooking. The addition of some red lentils, helps in the quick absorption of excess moisture plus making the dish more substantial. Though I usually prepare this vegetable by itself, today added some frozen green peas. When cooked straight from our garden, it is so fresh and tasty that it does not need a garnish of coconut too.
Red amaranth has amazing health benefits. Packed with protein and rich in dietary fiber. It improves digestion and lowers cholesterol levels. High in vitamins, minerals and antioxidants. The leaves are also known to prevent hair loss and premature greying. Also, used for treating skin conditions like eczema and acne. Works as an effective remedy for anemia. Often, referred to as a powerhouse and superfood.
Tambdi Bhaji (Savoury Red Amaranth)
(Serves 6)
Ingredients:
1 large bunch of red amaranth
1 onion (chopped)
2 green chillies (slit)
1 tomato (chopped)
1/2 cup green peas (optional)
1/4 cup grated coconut
2 tablespoons oil
salt
Method:
Clean, cut tender stalks and leaves fine. Wash and rinse well using a colander. You can use a salad spinner to remove excess moisture.
Heat oil in a pan and fry onion till soft. Add tomato and green chillies. When tomato is pulpy, add the chopped vegetable and salt. Cover pan and cook on low heat till vegetable nearly cooked. Stir in peas, cook for a couple of minutes and garnish with grated coconut. Serve as a side dish with rice and fish or meat curry.
(A quick way to prepare this vegetable is adding all the ingredients in the pan except for peas and coconut. Cook on low heat till vegetable tender then add peas and finish with grated coconut.)
Note:
(Serves 6)
Ingredients:
1 large bunch of red amaranth
1 onion (chopped)
2 green chillies (slit)
1 tomato (chopped)
1/2 cup green peas (optional)
1/4 cup grated coconut
2 tablespoons oil
salt
Method:
Clean, cut tender stalks and leaves fine. Wash and rinse well using a colander. You can use a salad spinner to remove excess moisture.
Heat oil in a pan and fry onion till soft. Add tomato and green chillies. When tomato is pulpy, add the chopped vegetable and salt. Cover pan and cook on low heat till vegetable nearly cooked. Stir in peas, cook for a couple of minutes and garnish with grated coconut. Serve as a side dish with rice and fish or meat curry.
(A quick way to prepare this vegetable is adding all the ingredients in the pan except for peas and coconut. Cook on low heat till vegetable tender then add peas and finish with grated coconut.)
Note:
- Substitute tomato for a couple of dried mango (solans) and green chillies with a dried red chilly.
- Instead of peas, you can add few small prawns.
Red Amaranth With Prawns
(Serves 6)
Ingredients:
1 large bunch of red amaranth
1 onion (chopped)
2 green chillies (slit)
1 tomato (chopped)
400 grams small prawns
2 large cloves of garlic (finely chopped)
2 tablespoons oil
salt
Method:
Shell, devein prawns, wash and season with salt. Set aside.
Clean, cut tender stalks and leaves fine. Wash and rinse well using a colander. You can use a salad spinner to remove excess moisture.
Heat oil in a pan and fry onion till soft. Add garlic, green chillies and cook for a couple of minutes. Stir in the tomato and when pulpy, mix in the chopped vegetable, prawns and salt. Cover pan and cook on low heat for 3 minutes till vegetable and prawns are done.
Serve as a side dish with rice and curry.
Note:
(Serves 6)
Ingredients:
1 large bunch of red amaranth
1 onion (chopped)
2 green chillies (slit)
1 tomato (chopped)
400 grams small prawns
2 large cloves of garlic (finely chopped)
2 tablespoons oil
salt
Method:
Shell, devein prawns, wash and season with salt. Set aside.
Clean, cut tender stalks and leaves fine. Wash and rinse well using a colander. You can use a salad spinner to remove excess moisture.
Heat oil in a pan and fry onion till soft. Add garlic, green chillies and cook for a couple of minutes. Stir in the tomato and when pulpy, mix in the chopped vegetable, prawns and salt. Cover pan and cook on low heat for 3 minutes till vegetable and prawns are done.
Serve as a side dish with rice and curry.
Note:
- Use small prawns, the ones I used are large. The vegetable is absolutely delicious with the combination of prawns.