November 3, 2020

Recipe for Goan Tambdi Bhaji Foogath mixed with Palak and Chana(Red & Green Spinach with Roasted Gram)

Name: Recipe for Goan Tambdi Bhaji Foogath mixed with Palak and Chana(Red & Green Spinach with Roasted Gram)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Ingredients: 1 Bundle Red Spinach(Separate the leaves from the stem,transfer all the leaves into a bowl of water, wash it well, cut the leaveshorizontally and keep aside); 1 Cup Green Spinach (In a Large vessel filled with water, transferthe spinach along with the stem, take off the roots, wash the Spinach until there’sno mud left on it, cut the Spinach horizontally along with the stem, keep aside); 3 Tbspn Fresh grated Coconut; 1 Green Chilly slit; 1 small onion chopped fine; 1 Tbspn Roasted Chickpea(optional); ½ Tspn Salt; ½ Tspn Turmeric Powder(optional); ½ Tspn Chilly Powder(optional); 1 Tspn Oil

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Recipe for Goan Tambdi Bhaji Foogath mixed with Palak and Chana(Red & Green Spinach with Roasted Gram)

Tambdi Bhaji or Red Spinach is a popular Leafy Vegetable which is a Goan favourite. This bhaji(like we Goans call it) is one of my Mum’s favourite bhajis. I am not such a big fan of this veggie(but then I’m not a fan of most veggies☹) But, my trip to the Vegetable market this week, got me super attracted to purchase not only Tambdi Bhaji but so many other Greens because they were so Fresh, never seen vegetables more Fresh! But then Yes! As winter approaches, it’s the season of Greens and Leafy Veggies. The best time to enjoy Fresh Leafy vegetables and Greens is during the Winter season!

Here’s one of the preps I made out of the 2 bundles of Red Spinach that I purchased.

The simple Goan preparation doesn’t call for Roasted Gram, Turmeric powder & Chilly powder. I’ve just added it for extra texture and flavour.

Course Main, Main Course, Side Dish

Cuisine Goan, Indian

Keyword Foogath, Red Amaranth, Red Spinach, Spinach Bhaji, Tambdi Bhaji, vegetable

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 people

Ingredients

1 Bundle Red Spinach(Separate the leaves from the stem,transfer all the leaves into a bowl of water, wash it well, cut the leaveshorizontally and keep aside)
1 Cup Green Spinach (In a Large vessel filled with water, transferthe spinach along with the stem, take off the roots, wash the Spinach until there’sno mud left on it, cut the Spinach horizontally along with the stem, keep aside)
3 Tbspn Fresh grated Coconut
1 Green Chilly slit
1 small onion chopped fine
1 Tbspn Roasted Chickpea(optional)
½ Tspn Salt
½ Tspn Turmeric Powder(optional)
½ Tspn Chilly Powder(optional)
1 Tspn Oil

Instructions

In a vessel add all the above-mentioned ingredients, mix it all well and cove the vessel
Note: We do not add any water while cooking Spinach or most leafy vegetables as a lot of water is released while it’s getting cooked
Allow this to cook on medium heat for about 5-7n minutes
Take off the lid and allow the vegetable to cook until all the water is evaporated
Once the water is evaporated, turn off the heat and enjoy this bhaji as a side dish with your Rice and Curry or enjoy as a main dish with Hot Chapatis!