Tambdi Bhaji
A vibrant and nutritious Maharashtrian stir-fry made with red amaranth leaves (lal math). This simple, homestyle dish is tempered with garlic and mustard seeds, and finished with fresh coconut. Ready in under 30 minutes, it's a perfect healthy side for rotis, bhakri, or dal rice.
For 4 servings
6 steps. 10 minutes total.
- 1
Step 1
- a.Prep Amaranth: Thoroughly wash the red amaranth leaves in a large basin of water 2-3 times to remove all grit. Drain completely in a colander and then chop them roughly. Set aside.
- 2
Prepare Tadka: Heat oil in a kadai or wide pan over medium heat
- a.Once hot, add the mustard seeds and let them splutter, which takes about 30 seconds. Add the cumin seeds and asafoetida, and sauté for another 10-15 seconds until fragrant.
- 3
Sauté Aromatics: Add the finely chopped garlic and slit green chilies
- a.Sauté for about a minute until the garlic is fragrant and lightly golden. Add the finely chopped onion and cook for 3-4 minutes until it turns soft and translucent.
- 4
Cook the Bhaji: Add the turmeric powder and give it a quick stir
- a.Immediately add all the chopped amaranth leaves and salt. Mix well to combine with the tadka. The leaves will start to wilt almost immediately.
- 5
Step 5
- a.Steam and Finish: Cover the pan and cook on a low to medium flame for 5-7 minutes, stirring occasionally. The leaves will cook in their own moisture; do not add any water.
- 6
Garnish and Serve: Once the leaves are tender, uncover the pan
- a.Add the fresh grated coconut and a squeeze of lemon juice. Mix well and cook for one more minute. Serve hot with chapati, bhakri, or as a side with dal and rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Cleaning is key: Amaranth leaves can be very gritty. Swish them in a large bowl of water and let the dirt settle before lifting the leaves out. Repeat until the water is clear.
- 2Don't add water: The leaves release enough moisture to cook. Adding extra water will make the dish soggy.
- 3Salt cautiously: Leafy greens reduce drastically in volume. Add salt after the leaves have wilted a bit to avoid over-salting.
- 4Fresh is best: Use fresh coconut for the best flavor and texture. If unavailable, you can use desiccated coconut, but soak it in a little warm water for 10 minutes first.
- 5Don't overcook: Cook just until the leaves are tender. Overcooking can make them mushy and diminish their nutritional value.
Adapt it for your goals.
Protein Boost
Add 1/4 cup of boiled chana dal or moong dal along with the onions for a more wholesome dish.
Nutty CrunchNutty Crunch
Add 2 tablespoons of coarsely crushed roasted peanuts along with the coconut for a delightful crunch and flavor.
Different GreensDifferent Greens
This recipe works well with other leafy greens like spinach (palak), fenugreek (methi), or Malabar spinach (mayalu).
No Onion/GarlicNo Onion/Garlic
For a Sattvic version, you can skip the onion and garlic. The dish will still be delicious with the basic tempering.
Why this is on our healthy list.
Rich in Iron
Red amaranth leaves are an excellent source of iron, which is crucial for producing red blood cells and preventing anemia.
Boosts Immunity
High in Vitamin C and antioxidants, this dish helps strengthen the immune system and protect the body against infections.
Promotes Digestive Health
The high dietary fiber content in amaranth leaves aids in digestion, prevents constipation, and supports a healthy gut microbiome.
Excellent for Eye Health
Loaded with Vitamin A, amaranth leaves contribute to good vision and help protect against age-related macular degeneration.
Frequently asked questions
Tambdi Bhaji, also known as Lal Mathachi Bhaji, is a traditional Maharashtrian dish made from red amaranth leaves. 'Tambdi' means 'red' in Marathi. It's a simple, healthy stir-fry tempered with spices.