Ingredients
Method
Wash the red amaranth leaves thoroughly and chop them roughly.
Finely chop the onion and green chillies.
Heat oil in a pan. Add the chopped onions and green chillies and sauté briefly until softened.
Add the chopped amaranth leaves and stir well. Cook for a few minutes until the leaves wilt.
Add the grated coconut, mix gently, and allow it to cook through.
Remove from heat and garnish with fresh coriander leaves.
Optional:
This dish can also be prepared without oil, relying on the moisture of the leaves and coconut, a method often used in traditional home cooking.
Notes
Tambdi Bhajji was never meant to be measured or perfected. It was cooked by eye, by instinct, and by familiarity. The proportions varied from home to home, guided more by availability than precision.
What remains constant is its role, a nourishing accompaniment, eaten with rice, fish curry, or even plain dal, quietly holding its place in Goan meals for generations.