Amaranth – bhajji dento, is one of the very popular greens used at our place. Many people grow these in their gardens. Read more about it here. We also had grown these in our garden many years ago. Now we just buy them. Some of our neighbors still continue growing these and they share it with us. Some vegetable vendors also bring it to our doorsteps during season.
I prefer to prepare this sasam when we get tender bhajji dento (stems). We prepare this sasam with red amaranth also. Sasam is usually made of uncooked coconut masala and some kind of cooked vegetable. This is served as a side dish with rice or chapatis.
1 cup bhajji dente pieces
1 cup grated coconut
2-3 green chillies
1/2 tea spn tamarind
1 tea spn mustard seeds
1/4 tea spn asafoetida
Peel off the outer skin of dento.(Peeling is not necessary if the stems are very tender). Cut it into 3-4 cms pieces. Tender leaves can also be used.
Heat oil and add mustard seeds. When they start spluttering, add asafoetida, dente pieces, salt and 1-2 cups of water. Cover and cook.
Grind coconut, tamarind and green chillies to a smooth paste using the water in which dentes were cooked. Take care
to use the water when it is cool. Hot water (if used ) may spoil the masala. Add the cool dente to the masala.
It is a raw dish and should not be boiled. As the salt has been used already, add more salt only if necessary. Serve with chapati or as a side dish with rice.
Serves : 3-4
Preparation time : 20mins
Pictorial : Click here for more pictures of bhajji dento.