Red Amaranth sidedish (Tamdi bhajji randayi)
Red amaranth leaves and black eyed peas are cooked in a coconut gravy makes an excellent side dish for rice or chapati
- 1 and half cups Tamdi bhajji
- 1/2 cup Black eyed beans alsande
- 3/4 cup Coconut
- 3-4 Teppal/Tirphal
- 1/2 tea spn Tamarind or 2-3 pieces Kokum
- 4-5 Red chillies
Cook black eyed beans in pressure cooker till they become soft(around 1-2 whistles), but they should not be mashed.
Cook bhajji in around 2 cups of water (do not close the lid while cooking).
Grind coconut with red chillies and tamarind(if using) to a very smooth paste.
Add the masala and cooked beans to bhajji, add slightly crushed teppal and kokum pieces(use any one, kokum or tamarind).
Add salt and cook till masala becomes slightly thick.
Serve as a side dish with rice/chapathi.