How to make Tamdi Bhaji (Lal Maath Sabzi) -
An extremely healthy and simple dish made with red amaranth and green peas.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Red amaranth leaves (lalmaat), Oil (ऑइल)
Cuisine : Mangalorean
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Saijan Phalli Tadkewali Mushroom Corn Korma Besan Arbi - SK Khazana Lobiya and Pumpkin Curry
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Tamdi Bhaji (Lal Maath Sabzi) Recipe Card
Mangalorean cuisine comprises cuisines like Udupi as well as cuisine of other Mangalorean communities like Mogaveeras, Billavas, Bunts, Saraswat Brahmins, Mangalorean Catholics and the Bearys.
It is largely influenced by other South Indian cuisines. Coconut and curry leaves are common ingredients as are ginger, garlic and chilli. It is well known for its distinct flavours. In general, the Mangalorean recipes are quite spicy and fresh coconut is an integral part of these recipes. Rice is the staple food of the Mangaloreans though the non-vegetarians favour fish.
The Mangalore cuisine will be incomplete without rice which is cooked in various forms. Apart from rice, another important thing used in the cuisine of Mangalore is fruits. Another remarkable feature of the Mangalorean sweet dishes is that instead of using sugar, they use palm jaggery which is also healthy.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Tamdi Bhaji (Lal Maath Sabzi) Recipe
Red amaranth leaves (lalmaat) roughly chopped 1 Large bunch
Oil 1 tablespoon
Garlic minced 1 tablespoon
Onions chopped 2 medium
Green chillies slit 2
Green peas 1/2 cup
Salt to taste
Scraped coconut fresh 1/2 cup
Method
Step 1
Heat oil in a non-stick pan. Add garlic, green chillies and onion and sauté till onions turn translucent.
Step 2
Add amaranth and green peas, cover and cook on low heat till the amaranth wilts.
Step 3
Mix well, sprinkle some water, cover and cook for a minute.
Step 4
Add salt, sprinkle some more water, mix well, cover and cook for 2-3 minutes.
Step 5
Reserve 1 tablespoon coconut for garnishing and add remaining. Mix well.
Step 6
Serve hot garnished with reserved coconut.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
