Tambdi & Methi Bhaji
Tambdi & Methi Bhaji
Description
Ayurveda values bitter foods (tikta rasa) for their detoxifying properties. This recipe combines seasonal bitter greens like kale, amaranth, and fenugreek with coriander and kokum. Coriander provides vitamins A and K, plus anti-inflammatory oils. Kokum's antioxidants aid inflammation and weight management. The greens offer fiber, amino acids, minerals, and carotenoids for eye health.
Note: To make the roasted coconut chips garnish, cut fresh coconut into thin slices and roast in an oven at 200°F/100°C for 30 to 40 minutes, until crisp. Store in an air-tight jar in a cool, dark place.
Ingredients
4 SERVES
- 2 Tbsp (25 ml) coconut oil
- 2 sprigs curry leaves
- 2 tsp black mustard seeds
- 2 tsp ground coriander
- 1 to 3 green chiles, chopped
- 4 to 5 pieces soft kokum, chopped
- 6 cups (500 g) tambdi (amaranth) leaves, chopped
- 1 cup (100 g) methi (fenugreek) leaves, chopped
- ½ cup fresh grated coconut
- 1 tsp pink salt
- Roasted coconut chips to garnish
Directions
-
Step 1
Gently heat the coconut oil in a large pan, dropping in the curry leaves, mustard seeds, and coriander. -
Step 2
Once the mustard starts to pop, add the green chiles and kokum and sautée briefly on medium heat. Add the amaranth and methi and sauté on medium to low heat until the leaves have reduced to half their size. Leaves tend to get more bitter the more they’re cooked, so don’t overdo it. Add salt, adjusting to taste. -
Step 3
Turn off the heat and mix in the grated coconut. Serve garnished with roasted coconut chips.
Substitutions: If freshly grated coconut isn’t available, use frozen unsweetened coconut or rehydrated desiccated coconut instead.
Level Up: Make your own roasted coriander powder. Toast coriander seeds on a pan over medium heat until the seeds start to pop, release aroma, and darken, about 1 to 2 minutes. Remove seeds from heat, allow to cool, then grind to a fine powder in a spice grinder or small blender jar. Optionally strain through a medium-mesh sieve to remove any larger bits. Store in an air-tight container in a cool, dry place.
Try It With: As part of a Hippie Bowl, in a wrap, or with Seeded Crackers as a snack.
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About the author
Moina Oberoi
Moina Oberoi is a chef and entrepreneur working with organic, sustainable, and Ayurvedic foods. She is the founder and MD of India’s first kefir manufacturing company, MO’s Superfoods.
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