Ingredients |
|
| Amaranth leaves | 500 grams |
| Garlic cloves, chopped | 2 tea spoons |
| Onion (payaz), chopped | 4 table spoons |
| Coconut (nariyel), grated | 4 table spoons |
| Green chillies (hari mirch), grated | 2 table spoons |
| Vegetable oil | 3 table spoons |
| Salt | As required |
Method
- 1. Clean, wash and chop amaranth finely and keep aside.
- 2. In a pan, heat 2 table spoons of oil.
- 3. Add onions, green chillies and garlic and cook onion becomes translucent.
- 4. Now add the chopped amaranth leaves, salt and cook it covered till the moisture dries up.
- 5. When the amaranth leaves are softened and cooked, add grated coconut.
- 6. Stir it well cover again and simmer on a low flame for 2 to 3 minutes.
- 7. Switch off the flame.
- 8. Serve tambdi bhaji as a side dish with dal & curries.
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