Lucky are those who get Red Amaranth / Thambadi Bhajji (as it is called in Konkani ) to eat . The beautiful red leaves are a treat to see and the taste – just delicious . Also are the benefits – They are packed with protein and rich in dietary fiber. It improves digestion and lowers cholesterol levels. They are high in vitamins, minerals and antioxidants. The leaves are also known to prevent hair loss and premature graying. They are also used for treating skin conditions like eczema and acne.and most of all works as an effective remedy for anemia.
Now in this season we get a lot of fresh ones . So when I got some I immediately tried out this Ambatti as we call it . It’s mild spicy and a little sour taste is so lip smacking . So let’s proceed to the recipe –
- Red Amaranth / Thambidi Bhajji – one medium bunch
- Grated coconut – 3/4 cups
- Red chillies – 2 to 3 as per spice level
- Mustard – 1 tsp
- Jeera – 1/2 tsp
- Curry leaves – 1 sprig
- Sour curds or butter milk – 3/4 cups
- Salt to taste
- Coconut oil – 1 tbsp
Wash the leaves well in water at least three times , then drain water and chop finely . You can include the stems too . Drop them in a pot with a little water and a little salt and cook on medium flame .( remember not to add too much water as the leaves themselves let out water when they are cooking )
Make a smooth paste of the coconut and red chillies and add it to the cooked leaves . When it comes to a boil cook for two more minutes after lowering the flame .Switch off .
Heat a kadai with oil and splutter the mustard seeds . Then add the Jeera and curry leaves . Add it the curry and keep it covered for the flavours to seep in . Whisk the curds and add to the curry ONLY when it is lukewarm .
If you are adding buttermilk ..you can add it when the curry is boiling , mix and switch off immediately .
Your Ambatti is ready to be relished with hot rice .