Tambdi & Methi Bhaji

22 July, 2025 Recipe PREP 10 min COOK 10 min

Tambdi & Methi Bhaji

PREP 10 min COOK 10 min

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.


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, or frozen unsweetened coconut or rehydrated desiccated coconut
  • 1 tsp pink salt
  • Roasted coconut chips to garnish (optional)

Directions

  1. Step 1
    Gently heat the coconut oil in a large pan, dropping in the curry leaves, mustard seeds, and coriander.
  2. 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.
  3. Step 3
    Turn off the heat and mix in the grated coconut. Serve garnished with roasted coconut chips.

Photo by Thomas George