Bajje Dentya Ambat / Cheera Thandu Parippu Curry

Bajje dentya ambat is a konkani style coconut based green amaranth stem lentil curry /cheera thandu parippu curry goes well with rice. Amaranth stem /cheera thandu is called bajje dento in konkani.

The following ingredients are needed to prepare Bajje Dentya Ambat.

Ingredients:-

Green amaranth stem. - a bunch
Toor dal.                       -1 cup
Salt.                              - to taste

For grinding Coconut Masala Paste:-

Grated coconut.  - 1cup
Dry Red chillies. - 5
Tamarind.            - a small piece

For Seasoning:-

Coconut oil.      - 1tsp
Dry Red chilly. - 1 broken into two
Curry leaves.    - 1 spring

Instructions:-

1). Peel and remove the outer skin of green amaranth stem (cheera thandu) and chop into 1 inch lengthy pieces.

2). Wash toor dal and pressure cook along with chopped amaranth stems adding sufficient water for 2 whistles.

2). Roast dry red chillies in little oil and grind with grated coconut and tamarind to a smooth paste adding very little water and keep aside the ground coconut masala paste.

Method:-

1). In a wide bottom pan add cooked amaranth stems and cooked toor dal along with cooked water and mix well. Add required salt into the pan and mix well. Boil and cook for 3 minutes on low flame.

2). Add ground coconut masala paste into the pan and mix with the cooked amaranth stems and toor dal. Boil for 3 minutes on low flame and switch off the flame.

3). Heat coconut oil in a small pan for seasoning and splutter mustard seeds and saute well. Add broken dry red chilly pieces and curry leaves into the pan and fry in oil for a second and switch off the flame.

4). Pour the above seasoning into the amaranth stem lentil curry in the pan and mix well.

5). Transfer the curry to a serving bowl.Bajje dentya ambat / cheera thandu parippu curry is ready to serve with rice.