Tandalja ni Bhaji | Amaranth Sabji
Tandaljo has a nutty flavor and onions and garlic enhances the flavors. Cleaning the Bhaji takes more times than cooking it. You need to separate out the stems from the leaves to make sure there is no mud stuck in them. I rinse and wash them thoroughly in salted water incase there are any bugs on the leaves. After washing them cook them along with onion, garlic and tomatoes that will help add sweet and tangy taste. Enjoy this shaak along with millet rotlo or rolti and I am sure you will love it. Checkout the recipe below
Ingredients
- 1 bunch 4 cups Tandalja ni Bhaji clean and stems removed
- 1/2 cup tomatoes
- 1/2 cup chopped onions
- 2 gloves of garlic crushed
- 2 green chilies chopped
- Salt as needed
- 1/2 tsp turmeric powder
- 1 tablespoon oil
- 1/2 tsp cumin seeds
- 1 tsp mustard seeds
- 1/4 tsp asafetida powder
Instructions
- Wash and Rinse Tandalja ni Bhaji and you can dip it in salted water to help decreases the bitterness
- On medium heat add oil and let it sizzle
- Add cumin seeds ,mustard seeds and asafetida powder and let it sizzle
- Add the onions, garlic and green chilies and sauce for few minutes
- Drain and add the Tandalja ni Bhaji to the pan and sauté for few minutes
- Add turmeric powder and once the water is absorbed and the leaves softens add salt (be careful adding salt as it may get salty)
- Add tomatoes and mix let the tomatoes soften
- Serve it hot along with Bajri no Rotlo or Khichdi