Red Amaranth Coconut Masala Curry / Tambdi Bhaji Gashi.

 Red amaranth coconut masala curry/ Tambdi bhaji gashi in konkani is a very easy to make gravy dish goes well with rice.

The following ingredients are needed to prepare Red Amaranth Leaves Coconut Masala Curry.

Ingredients:-

Red amaranth/ Tambdi bhaj. - 1 bunch
Salt.                    - to taste

For grinding Coconut Masala Paste:-

Grated coconut.   - 1 cup
Dry red chillies.   - 3
Turmeric powder.- 1/4 tsp
Cumin seeds.       - 1/4 tsp
Tamarind.            - a marble size.

For Seasoning:-

Mustard seeds.   -1 tsp
Cumin seeds.     - 1/2 tsp
Dry red chillies. - 2 broken into halves
Methi seeds.       - 1/4 tsp (fenugreek seeds)
Coconut oil.       - 1 tsp

Instructions:-

1). Seperate the leaves and stems of red amaranth and wash well. Chop the leaves and stems into very small pieces and keeep aside.

2). Grind grated coconut along with dry red chillies, turmeric powder, cumin seeds and tamarind to a smooth paste adding very little water. Keep aside the ground coconut masala paste.

Method:-

1). Heat coconut oil in a wide bottom pan and splutter mustard seeds, cumin seeds, methi seeds and saute well. Add broken dry red chilly halves into the pan and fry in oil for a second.

2). Add chopped amaranth leaves, stems and 1/4 cup of water into the pan. Boil and cook the leaves and stems till soft.

3). Add ground coconut masala paste, required salt and little water into the pan. The consistency of the gravy should be semi thick. Boil and cook the gravy for 3 minutes on low flame. Switch off the flame.

4). Pour the red amaranth masala curry to a serving bowl.

A very tasty Red Amaranth Coconut Masala curry / Tambdi Bhaji Gashi is ready to serve with rice.