Azon Linhares shares a staple from the Goan Catholic community, that features red amaranth given the royal treatment with a generous amount of tamarind, gently teasing out the sour-bitter notes of the amaranth.
RECIPE: TAMBDI BHAJI
1 bunch of red spinach or amaranth
2 onions, sliced fine
8-10 garlic pods, chopped
8-10 dry red chillies, roughly torn
1/4 tsp jeera
Pulp from 1 ball of tamarind, soaked in warm water
1 tbsp coconut oil
Salt to taste
Sugar, a pinch
Wash the amaranth leaves thoroughly, to remove any mud.
Roughly chop the leaves; discard thicker section of stems.
Pour coconut oil into a hot pan, and add in the jeera.
Allow it to roast lightly, then add in the onions.
Cook on a low flame till the onions soften.
Now add in the garlic and red chillies.
Cook for a minute until aromatic, then add in the amaranth leaves with 1 cup of water.
Allow to simmer for 10 minutes.
Now add in the tamarind water, and salt to taste.
Cook covered for another minute, or until the amaranth leaves can be torn apart gently with a fork.
Uncover, add a pinch of sugar.
Serve with hot rice and ghee.
Photographs by Aysha Tanya
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