Amaranthus Coconut Curry (Bhajji Ambat/Randayi Recipe)

Bhajji randayi also called as bhajji ambat is made with 2 varieties of amaranthus - green, red. Called as thambdi bhajji, dhavi bhajji in Konkani. Tastes great with both varieties.

Ingredients:

1 bunch of amaranthus
1/4 cup of toor dal
Salt to taste

For tempering:

1 medium sized onion/7-8 garlic cloves

2 tablespoons of oil

To make masala:
3/4 cup of coconut
4 dried red chillies
1 chickpea sized tamarind

Serves: 2

Prep time: 25 minutes
Cooking Time: 20 minutes

Preparation Method:

1. Pressure cook toor dal using enough amount of water.
2. Wash, finely chop amaranthus leaves & tender stems.
3. Cook leaves with salt & 3/4 cup water.

4. Add cooked toor dal to the cooked leaves. 

5. Dry roast dried red chillies, cool, grind them with coconut, tamarind into a smooth paste using as much water as required.
6. Add masala to the cooked leaves & toor dal.
7. Mix well, let it come to a boil, add salt if required. Add water if required to bring it to medium thick consistency. We want it to be medium thick in consistency in the end. The curry thickens a little on cooking, further thickens on cooling down. Add water accordingly.
8. Simmer until rawness of the masala goes off.
9. Tempering: You can temper using garlic or onions. Heat oil in a pan, add in smashed garlic or finely chopped onions. Fry until they start to brown. Add to the curry.