Tambdi Bhaji
Red amaranth stir-fry with garlic and crushed peanuts.
About this dish
Tambdi Bhaji (Red Amaranth) is a staple in Maharashtrian households, valued for its high iron content and vibrant color. This Mumbai-style preparation is minimalist, focusing on the natural earthy flavor of the leaves highlighted by pungent garlic and the crunch of roasted peanuts. It is a quick, everyday stir-fry that embodies the 'Sattvic' simplicity of regional coastal cooking.
Ingredients
Main Ingredients
- 500g Red Amaranth leaves (Tambdi Bhaji), finely chopped
- 2 tbsp Peanut oil
- 8-10 Garlic cloves, crushed
- 3 Dry red chillies, broken
- 1/2 tsp Cumin seeds
- 1/4 tsp Asafoetida (Hing)
Finishing
- 3 tbsp Roasted peanuts, coarsely crushed
- 2 tbsp Fresh scraped coconut (optional)
- Salt to taste
Method
- 1
Cleaning the Greens
Separate the leaves and tender stems from the tough stalks. Wash them multiple times in a large bowl of water to remove all grit and sand, then drain thoroughly in a colander.
- 2
Chopping
Finely chop the leaves and the tender stems. The stems provide a nice crunch and should not be discarded if they snap easily between fingers.
- 3
Tempering (Tadka)
Heat oil in a kadai or wok. Add cumin seeds and let them splutter. Add the crushed garlic and dry red chillies; sauté until the garlic turns golden brown and fragrant.
- 4
Adding Aromatics
Add the hing (asafoetida) to the oil. This provides a savory depth that complements the iron-rich flavor of the amaranth.
- 5
Sautéing the Greens
Add the chopped amaranth to the pan. It will look like a huge volume, but do not worry as it wilts down significantly within minutes.
- 6
High Heat Cooking
Stir-fry on medium-high heat for 3-4 minutes without covering. Cooking greens uncovered helps retain their vibrant red color and prevents them from becoming mushy.
- 7
Seasoning
Once the leaves have wilted to about one-fourth of their volume, add salt. Adding salt at the beginning can make the dish too salty as the volume reduces.
- 8
Adding Texture
Stir in the coarsely crushed roasted peanuts. These add a necessary fatty crunch to the lean greens.
- 9
Final Touch
Turn off the heat and garnish with fresh coconut if using. Give it one final toss to incorporate the residual heat.
Notes & variations
- Do not overcook; the leaves should be soft but the stems should retain a slight bite.
- Green Amaranth can be used in the exact same way if Red is unavailable.
- Crush the garlic instead of chopping it to release more oils and flavor.
- This bhaji does not keep well if frozen; it is best eaten fresh within 24 hours.
Serve with
Best enjoyed with hot Jowar Bhakri or as a side with Amti and steamed rice.
Cook's note
Squeeze the washed leaves to remove excess water before putting them in the pan to avoid a watery stir-fry.