Sunday, 24 November 2013

Hot n Sour Amaranths curry or "Bhajji Amshe" - a Konkani side-dish

Amaranths also known as "Chinese Spinach" are green, leafy vegetables and/or grain crops. The leaves of vegetable amaranths and the seeds of grain amaranths are high in protein. Amaranth varies greatly in color of the foliage, the shape of the leaves and the height of the plant. Most varieties are edible.
In Konkani they are known as "Bhajji" and in Kannada as "Dhantin soppu".
I have used the red amaranths as they taste great in this curry.Here is a lovely lip smacking hot n sour side-dish which my mom often makes. Its easy to make and goes well with steaming white rice.

Serves 3
Ingredients :
Amranthas (red) - 1/2 kg/ 500 gms
Coconut - 1/2 grated or 1 cup coconut milk
Dry red chillies - 8 to 20 ( depending on your palate)
tamarind - 1 medium piece or 2 tsp of pulp

For seasoning:
Oil - 1tsp
Garlic - 8 cloves - crushed lightly along with skin
Method :
Wash the amaranths well, and chop them finely.
Roast the red chillies. Grind them along with coconut, tamarind and 1 cup water to form a smooth paste.
If you are using coconut milk you could use it directly and use red chilli paste and tamarind paste.
Now take a heavy bottomed pan, add the ground paste, 1 cup water and the chopped leaves and bring to boil till the leaves are boiled.
Now keep a seasoning pan on the other stove, add the oil and fry the crushed garlic till golden.
Now pour over the boiling curry.
Serve hot with steaming white rice.

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