Thursday, December 05, 2013

Recipe : Tamdi Bhaji / Laal Bhaji / Red Amaranth Greens - Vegan

My college friend May, from The Chef moved to Ahmedabad, a couple of months ago and its great fun to have her here in town, even though she stays a bit of a distance away from my place.

However, she recently discovered that the farmers on the little plot of agricultural land in front of her house, sell fresh produce  on a daily basis. The produce is the freshest ever, plucked in front of your eyes and washed and clean. So the next time I went to visit her, we went together to pick up some fresh veggies. Our haul for the day included methi bhaji, lauki (bottle gourd), brinjal, corriander, radish and tamdi bhaji.

When I brought the bhaji home, it was so clean, that it took me much less time than normal to clean it and it was so fresh and tasty.

Ingredients :
1 large bunch Tamdi Bhaji / Laal Bhaji / Red Amaranth chopped (about 500gms)
1 tsp oil
12-15 cloves garlic chopped (you can use less if you don't like the taste of garlic)
1 large onion chopped
1 large tomato chopped
6-12 green chillies slit in half or chopped (quantity depends on spice levels)
salt to taste
1 lime

Heat oil in a pan.
Add the chopped garlic and cook till it browns and starts to crisp up.
Now add the onions, tomatoes and green chillies.
Cook till soft.
Add the Tamdi Bhaji / Laal Bhaji / Red Amaranth and cook till done

Add salt to taste
Squeeze the lime juice over the bhaji, stir well and take off the fire.
Serve hot with dhal-chawal or rotis

When cooking bhaji, a lot of people use just the tender stems, I used the thicker stems too, but I cut them up much finer than the leaves and added them with the tomatoes.
If the bhaji dries as you are cooking it, add a tsp of water at a time.

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