My experiments and experiences with cooking vegetarian food

Saturday 20 January 2018

tambdi bhaji2

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.


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.

chopped veggies

  • 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

sauted onions

  • Add chopped vegetable and mix well and cover it for 5 minutes on low flame

vegetable and sauted onions

  • Add coconut, salt, sugar and mix well and cook for 2-3 minutes till vegetable become dry

with coconut

  • Serve tambdi bhaji as a side dish with rice.

Saturday 6 January 2018


Patravade are also known as Daaliche vade. Vada in general are deep fried snacks. Patravade are good snacks which are shallow fried. The cooking time for this recipe is about one hour.


Chana daal / split chickpeas 100 gm
Jeera / Cumin seeds 1 teaspoon
Miri / Black Pepper 8-10
Lavang / Cloves 2
Green chili 2
Chinch / Tamarind pulp 1 tablespoon
Namak / Salt 1 teaspoon
Soda bikarbonate 2 pinch
Kothimbir / Coriander leaves 2 tablespoon
Khobara / fresh Coconut 2 tablespoon
Kanda / Onion 2 small size
Oil for shallow frying 5-6 tablespoons

This recipe can be used to make about 10-12 Patravadas.


  • First wash and soak chana daal for about 4 hours and drain the water.
  • Finely chop the onions.


  • In small mixer pot add coconut, cumin, pepper, green chili and cloves and grind coarsely without adding water.
  • Grind daal separately. Make sure it is coarsely grinded.

grinded mix

  • Mix grind dal, coconut mixture , salt , tamarind pulp , onion, coriander leaves and soda and mix well.

onions and spicescomplete mix

  • Heat the pan and spread 1-2 tablespoon oil
  • Make small patties of vada mixture and put in pan and cover it it for 5 minutes on medium flame .

Pattiesinitial frying

  • Flip vada when they become golden brown. Let the patties to heat for 2-3 minutes without covering the pan.

Fried patties

  • Remove vada when both sides are golden brown and serve hot with chutney or sauce .