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Tamdi bhajji randayi

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
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 3 -4


  • 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
  • Salt


  • 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.