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24th February 2019

Tamdi Patol Bhaji

Tamde Patol Bhaji

Leafy vegetables are mostly cooked dry or as a semi gravy. I decided to make Red Amaranth with coconut milk and I’ve named the creation Tamdi Patol Bhaji. It is very simple to make and is non-spicy. I would consider it as a alternative to dal and without having to make vegetable as a side. Just the Tamdi Patol Bhaji and hot rice will suffice. Maybe some fried fish or pickle on the side?

Serves: 4 to 6 Persons

Prep. Time: 15 Mins.

Cooking Time: 25 Mins.

Ingredients:

  • Tamdi Bhaji [Red Amaranth] – 2 medium bunches.
  • Thick Coconut Milk (see here) – 250 ml
  • Onion (finely chopped) – 1 medium
  • Garlic (finely chopped) – 2
  • Garlic (crushed) – 4 to 6 (for tempering)
  • Green Chillies (slit) – 3 to 4
  • Kokum (soaked in 60 ml warm water) – 6 to 8 petals
  • Cumin Seeds – ½ tsp.
  • Hing – a pinch
  • Sugar – a pinch
  • Oil – 2 tbsp.
  • Salt – 1 tsp. or to taste

Step 1:     Cut off the stems of the amaranth and wash the leaves thoroughly. Drain and chop fine.

Step 2:     Heat 1 tbsp. of oil in a pan and add the cumin seeds and sauté for a few seconds on medium heat. The add the chopped garlic and hing and sauté for another few seconds. Add the onion and sauté till soft.

Step 3:     Add the slit green chillies and sauté for a minute. Then add the chopped leaves and sauté for 5 minutes. Add 2 tbsp. water, ½ tsp. salt and switch the heat to low. Cover and cook for 5 minutes. Stir in between.

Step 4:     The vegetable will be almost cooked. Add the kokum petals with the water and ½ tsp. salt and cook covered for another 5 minutes or till the vegetable is fully cooked.

Step 5:     Finally add the sugar and coconut milk and cook uncovered for another 2 to 3 minutes. Switch off the heat.

Step 6:     Heat 1 tbsp. oil in a tempering spoon / pan and when the oil is hot, put in crushed garlic. Take off the heat in a few seconds before it burns out and add to the cooked vegetable. Cover with a lid and allow to rest for at least 5 minutes before serving.

 

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