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.

Well cooked tender amaranthus leaves in a delicious coconut curry with a tempering of onions or garlic tastes fantastic. Make this curry & enjoy with some steaming hot rice.

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 water.
2. Wash, finely chop amaranthus leaves & it's tender stems.
3. Cook leaves with salt & 1/2 cup water until they're almost cooked in a cooking vessel.

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 ground coconut 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, mix well. Enjoy.

P.S: You can use both garlic & onion too.
On days you can't eat garlic, onion, make this curry with mustard tempering.