Tambdi bhaji or laal math is a leafy vegetable very popular in Konkan region of India including Goa. It is also called as Red Amarnath. The vegetable derives its name based on the color. Red in Konkani/Marathi is called ‘Tambda’. Hence the red coloured vegetable is called Tambdi bhaji. ‘Bhaji’ in general means leafy vegetable. It is very easy to cook and tasty. Usually served with rice.
The cooking time for this recipe is about 20 minutes.
Ingredients
| Tambdi bhaji | 1 bunch |
Sangdi mirchi / Dry red chilli |
1 sangdi mirchi Alternately 2 green chillies can be used as well |
| Kanda / Onion | 1 medium size |
| Cooking Oil | 2 tablespoon |
| Mustard seeds | 1/4 tablespoon |
| Grated coconut | 3 tablespoon |
| Namak / salt | 1/4 teaspoon |
| Sakhar / Sugar | 1/2 teaspoon |
Steps to make Tambdi bhaji
- Clean and wash vegetables thoroughly. If stems are tender you can use them also for cooking along with leaves.
- Cut vegetable roughly or finely as per your choice
- Finely chop the onion
- Heat kadhai add oil and let it heat. Add Mustard seeds let them splutter
- Add onion and sandgi mirchi, sauté them for 2 minutes till the onion turns translucent
- Add chopped vegetable and mix well and cover it for 5 minutes on low flame
- Add coconut, salt, sugar and mix well and cook for 2-3 minutes till vegetable become dry
- Serve tambdi bhaji as a side dish with rice.
