Red amaranths curry (Bhajjiyae ambatti)

Red amaranths curry (Bhajjiyae ambatti) is usually served as a side dish along with rice. Raw mango, jackfruit seeds (‘Bikkand’ in Konkani), curd and coconut are the other ingredients. It is a simple and easy to prepare dish with gravy. No onions and garlic have been used in the preparation of the Red amaranths curry (Bhajjiyae ambatti).

Ingredients

You need

• 1 bunch (or one handful of red amaranths)
• 2 to 3 jackfruit seeds
• 2 to 3 mango cut pieces or more depending on the sourness
• Half cup of curd (Not sour)
• Salt to taste

For grinding

• 1/4^th cup of grated coconut
• 2 to 3 red chilies or as per your spiciness level

Seasoning

• A small spoon of mustard seeds
• A small spoon of jeera/cumin seeds
• 1 sprig curry leaves
• Coconut oil for seasoning

Method

Wash and cut the amaranths into small pieces and keep aside.

Pressure cook the jackfruit seeds (You can even cook it along with amaranths leaves but I prefer pressure cooking to save time)

I pressure cook as follows: Place the jackfruit seeds in the separator (or any wide mouth container that fits inside your pressure cooker) after removing the peel, skin and cutting into cubes. Add salt and mix well. After one whistle simmer and keep for 3 to 5 minutes. Switch off the flame after that. Leave the cooker for cooling.

In the mean time transfer the cut amaranths and mango cubes into a vessel. Add salt and sufficient water. Let it cook for sometime.

Once cooked add the cooked jackfruit seeds. Let it boil for 2 to 3 minutes.

In the mean time grind coconut and red chili to a smooth paste.

Add this to the cooked amaranths in the vessel and mix well. Let it boil on medium flame.

Then add the curd and mix well. Keep on low flame. Once you see the bubbles arising from the sides switch off the gas stove.

Now do the seasoning. Heat oil in a kadai/pan. Add mustard seeds and when they start to splutter add jeera/cumin seeds followed by curry leaves. Pour the seasoning over the ambatti.

Your Red amaranths curry (Bhajjiyae ambatti) is ready is ready is served.

Serve it with rice as a side dish.

Tips

Use fresh leaves of red amaranths. You can use either use leaves alone or else leaves along with tender stem of amaranths can be used. When you use both stem and leaves see that the proportion of cut leaves is more than that of cut stem (cut leaves : cut stem = 1 cup : ¼ th cup)

You can prepare this dish with potato pieces instead of jackfruit seeds. But the amount should be very less.

You can also prepare the dish without both jackfruit seeds and potato

You can also prepare the dish with only leaves without adding stem.

You can also prepare the dish with curd alone and without mango. But see that your curd is a bit sour.

You can whisk the curd or just give the curd a turn in your mixer for a second. This will help to remove the lumps in the curd or you will see them floating on top of the curry. Your curry should not be too much watery so adjust the water accordingly. Remember that you add curd also.