Amaranth in coconut sauce(Bhajji denTe randayi)
We get two types of edible Amaranth – red ones called as ‘tambdi bhajji’ and green one(we call it white) called as dhavi(white) bhajji. Any greens are called bhajji in Konkani and stems are called as dento/dente. These greens are full of iron. Moreover all parts – stem and leaves of it are delicious especially when it is tender. We prepare sukke, saasam and raandayi using this bhajji dento. Both of these varieties are very popular here. The amaranth that we get here have thick stems unlike the ones that are commonly available in Bangalore. Any kind of green amaranth can be used for this dish.
Peel the thick stems and cut them into pieces. Thick roots can also be used after washing.
Ingredients:
3/4 cup black eyes beans(alsande) or dried peas(vatana) or green moong
2 cups amarath(bhajji dente) about 4 – 5 cms length pieces with leaves
1/4 cup baamboo shoot(keerlu) pieces (optional )
7–8 jackfruit seeds(bikkand) crushed (optional )
1 cup grated Coconut
5–6 red chillies
5–6 Teppal
2–3 Kokum pieces
1 tea spn Jaggery
Salt
Method:
Cook black eyed beans, amaranth pieces/leaves with bamboo shoot pieces and jackfruit seeds in cooker. Grind coconut with red chillies. Add the paste to the cooked mixture and heat. Add kokum pieces (or tamarind water),salt, jaggery and teppal crushed lightly.Cook for about 4 – 5 minutes. Serve as a side dish with rice or chapati.
Serves : 3-4
Preparation time : 30mins
Looks yum..wonder why you call green bhajji as dhavi:)
Its been called like that from generations, so we continue to call the same. No idea what was the original reason
How nice to see this bhaji, we call this thandu keerai and the stem will be really tasty, brings me the fond memories of these plants at our backyard and peeping into the kadai while mom was cooking. Thaks a lot for this post
Hey Shilpa,
The above recipe looks good..can you tell me whether we get this “Amarnath” vegetable in USA.Is there a different name for that? I am kinda new to cooking and would like to try green vegetable recipes..But i dont think i have seen this vegetable in the Asian market that we go..So i was wondering if there is a different name for this??
Regards
Deepa A
I don’t know what is the name used in Chinese stores. But I have seen them there. We usually get only the thin stemmed version. Please check this picture.
Its called tota kura in telugu, in case you speak telugu
very good combination of pulses and greens.looks very yummy.my husband loves varieties .i will try this today itself .hope he’ll be impressed if so credit is yours.
Wow nice looking randayi… I love this combo. Thanks for sharing.
I grew both the red & the green ones in the backyard this year. This is a very new kinda amaranth preparation for me. we usually do a dry stir fry.Thanks for sharing.
The coconut make it very special. Thanks for the recipe.
ya i like this konkani baaji green n red mix with pulses n coconut i prepared same tast nice
we dont get these leave here in egypt…and so on my last visit to india i bought back a big pcket of seeds of both varieties but some how they just dont sprout before the birds eat up the seeds…..and the few that sprout dont grow more than a couple of inches
I not getting what is this amaranth – what is it called in marathi ?? or is it the ususal lal bhaji which we get everywhere ??
Yes, it is same. But for this recipe, use the green variety.
Love this veggie and the jackfruit seeds will just make it yummier!
Dear Shilpa,
we use garlic “phanna” instead of teppal.
-Sabitha
That looks so delicious!