My experiments and experiences with cooking vegetarian food

Saturday 20 January 2018

Tambdi Bhaji

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.

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