Comments on: Amaranth in coconut sauce(Bhajji denTe randayi)

By: Nish

Nish — Sun, 06 Dec 2009 17:12:02 +0000

Hi,

The amaranth is called “Chinese Spinach” ..It is available in Indian stores/Asian market.

By: Divya

Divya — Fri, 04 Sep 2009 19:17:40 +0000

Its called tota kura in telugu, in case you speak telugu

By: Pelicano

Pelicano — Fri, 04 Sep 2009 05:31:51 +0000

That looks so delicious!

By: Shilpa

Shilpa — Mon, 31 Aug 2009 12:15:13 +0000

Yes, it is same. But for this recipe, use the green variety.

By: sabitha

sabitha — Mon, 31 Aug 2009 11:23:26 +0000

Dear Shilpa,

we use garlic “phanna” instead of teppal.

-Sabitha

By: Lisette

Lisette — Mon, 31 Aug 2009 11:16:11 +0000

Love this veggie and the jackfruit seeds will just make it yummier!

By: sakhee

sakhee — Mon, 31 Aug 2009 09:42:18 +0000

I not getting what is this amaranth – what is it called in marathi ?? or is it the ususal lal bhaji which we get everywhere ??

By: priya

priya — Mon, 31 Aug 2009 05:59:05 +0000

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

By: manju

manju — Mon, 31 Aug 2009 03:49:28 +0000

ya i like this konkani baaji green n red mix with pulses n coconut i prepared same tast nice

By: fast cooker

fast cooker — Sun, 30 Aug 2009 21:30:56 +0000

The coconut make it very special. Thanks for the recipe.