Why did my tambdi bhaji turn too watery?

Red amaranth releases a lot of moisture on its own. Drain it thoroughly after washing and add only a little extra water, then cook uncovered at the end.

Can I use frozen coconut instead of fresh?

Yes. Thaw it first and add it right at the end, just as you would fresh coconut, so it keeps a clean, sweet flavour.

How do I know when the bhaji is done?

The leaves should be fully wilted and soft, the stems tender, and there should be only a little moisture left in the pan.

What can I serve with tambdi bhaji?

It goes especially well with plain rice, ukde rice, or bhakri. It also works nicely alongside dal and a simple fish fry.

Can I make this ahead of time?

Yes, you can make it a day ahead and refrigerate it. Reheat gently so the greens do not overcook, and refresh with a little coconut if needed.

Home / Recipes / goan / Tambdi Bhaji

goanEasyveganvegetariangluten freedairy free

Tambdi Bhaji

RATING

4.4/5(78)

TASTE SCORE

6/10

A simple Goan-style red amaranth stir-fry that cooks down into a soft, lightly spiced sabzi. Garlic, onion, and a touch of coconut give it warmth and balance, making it perfect with rice or bhakri.

PREP

15m

COOK

15m

SERVES

1 KATORI

78 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gred amaranth leaves · washed well, leaves and tender stems chopped1 pcsonion · medium, finely chopped6 pcsgarlic · cloves, chopped2 pcsgreen chili · slit2 tspoil2 tbspgrated coconut · fresh¼ tspsalt2 tbspwater

NUTRITION · PER SERVING

CALORIES · 1 KATORI

Protein4g · 21%

Carbs10g · 51%

Fat4g · 46%

Fiber3g

Sugar3g

Saturated fat1g

Cholesterol0mg

Sodium173mg

Potassium841mg

Phosphorus82mg

How we calculate →

METHOD · 5 STEPS

prep · ~15 min
Prepare the tambdi bhaji.
1.Pick through the red amaranth leaves and tender stems, then wash them well in plenty of water.
2.Drain completely and chop the leaves and tender stems finely.
3.Chop the onion and garlic, and slit the green chili.
saute · ~5 min
Cook the onion, garlic, and chili.
1.Heat the oil in a kadai over medium heat.
2.Add the chopped garlic and green chili, and cook for 30 seconds until fragrant.
3.Add the onion and cook until soft and light golden, 3 to 4 minutes.
TIPKeep the heat medium so the garlic turns fragrant without burning.
saute · ~7 min
Cook the red amaranth.
1.Add the chopped red amaranth leaves and stems to the kadai.
2.Sprinkle in the salt and mix well so the greens start to wilt.
3.Add the water, cover, and cook until the leaves are tender, 5 to 6 minutes.
4.Open the lid and cook a little longer if needed until most of the moisture dries up.
TIPTambdi bhaji releases its own water, so add only a little extra to help it soften.
garnish · ~1 min
Mix in the coconut.
Add the grated coconut and stir for 1 minute so it blends into the bhaji without losing its fresh taste.
serve
Serve hot with rice or bhakri.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Wash the amaranth in several changes of water; the leaves often trap grit near the stems.
2
Drain the chopped greens well before cooking so the bhaji does not turn watery.
3
Add the tender stems with the leaves; they soften quickly and give the dish extra texture.
4
Do not brown the garlic too much in step 2, or it can make the bhaji taste bitter.
5
Cook uncovered at the end until just moist, not dry, so it stays soft enough for rice.
6
Stir in the fresh coconut right at the end to keep its sweet, milky flavour noticeable.
7
This bhaji reheats well the next day; warm it gently and add a spoon of fresh coconut before serving.