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18 Comments

  1. Really easy and tasty. Have to adapt it next time for a visitor who can’t eat chilli. Ginger?5 stars

  2. Tried this for the first time yesterday with green amaranth leaves.very simple,healthy and tasty.will try with the red variety next time.
    Thanks to this site I am able to go out of my comfort zone and try recipes which I have never tried before.5 stars

    1. thank you so much winnie. every day you take out some of your time and leave a feedback or review on the recipes you have made.
      i really appreciate and value it. thanks again and god bless you.

      regards
      dassana

  3. Hello Dasana, ( and Amit …) Long time no see. I got some Shen Choy Jr., from the local chinese store in Cleveland, Ohio, USA. It looked suspiciously like our Thamdi bhajji, so I took a chance and bought it. At home, I checked on Google and Wikipedia, and found out it was it was a variety of Red Amaranth. I also found out that there are over 60 varieties of Amaranth, each with a specific latin Linnaeus name ! The 4 S.E. asian varieties are Amaranthus cruentus, Amaranthus blitum, Amaranthus dubius ( really !) and Amaranthus tricolor. ( Maybe the last one is the indian favorite ;-D) Lol. ). I had to buy a minimum of three pounds ( about ~ 1.5 kilo ) but after I cooked it, it became rather meager – very little. This was sad because I wanted to share this rare vegetable dish with a friend who is ailing with a serious illness, but I will just have to give him all that was left over, after we had our little share.

    I made some modifications with your otherwise, excellent recipe – I added 2 extra cups of water, so we could use it like a kal-va-ney (curry) with boiled rice. I also used some 8 tbs. of ‘left over’ coconut green chutney, so I added a spooful of sugar to neutralize the sourness. Also I added a lot more garlic and onions because that’s the way we like it. It came out very well, and the ‘little’ wife is also delighted (thank god !) , and we both said a small prayer for you, for your advice. Be good, keep well.

    By the way, your website ALWAYS comes up first, in Google, for ANY indian vegetarian recipe …. are you related to Sundar Pichai, the current president of Google ?? ;-D)) Just a joke.

    1. shen joy jr is a new name for us 🙂 with leafy veggies, they always become less when cooked. liked the way you made the variations and good that you liked the bhaji. thanks to both of you for your prayers. google likes us (just joking). and we are not related to sundar pichai 🙂

  4. Hey,
    I’m from Karwar near Goa and this is easily available vegetable there, all season. We call it thamdi bhaji. I would love to try it your way. All your recipes are very good. I tried few of them and the instructions with high definition images makes them more easy to learn and try.Thanks for sharing. It would be great if you could share some non-veg recipes as well.5 stars

  5. Dassana..
    Am from kerala ,there we get this leaves in plenty so called ‘ cheere’ and so does we have recipes including this nutritious plant with toordal coconut mix and even aviyal with its thick stems including..glad that u included a recipe with this lady awaiting more..

  6. I find these leaves at my indian grocery store labeled as just ‘red leaves’. I never purchased them since I didn’t know what the leaves were or what to do with them.

    Thanks for this recipe. Now i will give these red amaranth leaves a try

      1. Hi I am from Karnataka . In mangalore we call this leaves as harive. We make sambar out of this by adding coconut n other masala. It will goes very wel with brown n white rice.

      2. I made this sabzi yesterday. I am happy to learn such healthy dishes. Thanks for posting such healthy recipes. Keep up the good work !!5 stars