Tambdi Bhaji

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.

5. 5
   serve

   Serve hot with rice or bhakri.

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