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A vibrant and nutritious Maharashtrian stir-fry made with red amaranth leaves (lal math). This simple, homestyle dish is tempered with garlic and mustard seeds, and finished with fresh coconut. Ready in under 30 minutes, it's a perfect healthy side for rotis, bhakri, or dal rice.
For 4 servings
Prep Amaranth: Thoroughly wash the red amaranth leaves in a large basin of water 2-3 times to remove all grit. Drain completely in a colander and then chop them roughly. Set aside.
Prepare Tadka: Heat oil in a kadai or wide pan over medium heat. Once hot, add the mustard seeds and let them splutter, which takes about 30 seconds. Add the cumin seeds and asafoetida, and sauté for another 10-15 seconds until fragrant.
Sauté Aromatics: Add the finely chopped garlic and slit green chilies. Sauté for about a minute until the garlic is fragrant and lightly golden. Add the finely chopped onion and cook for 3-4 minutes until it turns soft and translucent.
Cook the Bhaji: Add the turmeric powder and give it a quick stir. Immediately add all the chopped amaranth leaves and salt. Mix well to combine with the tadka. The leaves will start to wilt almost immediately.
Steam and Finish: Cover the pan and cook on a low to medium flame for 5-7 minutes, stirring occasionally. The leaves will cook in their own moisture; do not add any water.
Garnish and Serve: Once the leaves are tender, uncover the pan. Add the fresh grated coconut and a squeeze of lemon juice. Mix well and cook for one more minute. Serve hot with chapati, bhakri, or as a side with dal and rice.
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A vibrant and nutritious Maharashtrian stir-fry made with red amaranth leaves (lal math). This simple, homestyle dish is tempered with garlic and mustard seeds, and finished with fresh coconut. Ready in under 30 minutes, it's a perfect healthy side for rotis, bhakri, or dal rice.
This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 162.77 calories per serving with 4.66g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add 1/4 cup of boiled chana dal or moong dal along with the onions for a more wholesome dish.
Add 2 tablespoons of coarsely crushed roasted peanuts along with the coconut for a delightful crunch and flavor.
This recipe works well with other leafy greens like spinach (palak), fenugreek (methi), or Malabar spinach (mayalu).
For a Sattvic version, you can skip the onion and garlic. The dish will still be delicious with the basic tempering.
Red amaranth leaves are an excellent source of iron, which is crucial for producing red blood cells and preventing anemia.
High in Vitamin C and antioxidants, this dish helps strengthen the immune system and protect the body against infections.
The high dietary fiber content in amaranth leaves aids in digestion, prevents constipation, and supports a healthy gut microbiome.
Loaded with Vitamin A, amaranth leaves contribute to good vision and help protect against age-related macular degeneration.
Tambdi Bhaji, also known as Lal Mathachi Bhaji, is a traditional Maharashtrian dish made from red amaranth leaves. 'Tambdi' means 'red' in Marathi. It's a simple, healthy stir-fry tempered with spices.
Yes, it is very healthy. Red amaranth leaves are a powerhouse of nutrients, rich in iron, Vitamin A, Vitamin C, and dietary fiber. This dish is low in calories and fat, making it an excellent addition to a balanced diet.
A single serving of Tambdi Bhaji (approximately 110g) contains around 80-100 calories, depending on the amount of oil and coconut used. It's a light and nutritious side dish.
The best way is to fill a large bowl or sink with water, submerge the leaves, and swish them around. Let them sit for a minute for the sand and grit to settle at the bottom. Lift the leaves out of the water rather than draining them. Repeat this process 2-3 times until the water is clean.
Absolutely. While fresh coconut adds a traditional flavor and slight sweetness, the dish is still delicious without it. You can simply omit it from the recipe.
It pairs wonderfully with Indian flatbreads like chapati, jowar bhakri, or bajra bhakri. It's also a classic accompaniment to a simple meal of dal and steamed rice.