“Dhavi Bhaji” is a Goan name for Amaranth. It is a kind of green leafy vegetable which is very famous in Goa. The red amaranth or tambdi bhaji is the more popular variant. I am unsure of how the name “dhavi bhaji” came into being. Dhavi means white, and this vegetable is definitely not white in color! It is, like most other vegetables in Goa, cooked with simple ingredients and spices and without any oil. It is served as a part of a Goan fish curry meal. This is a great seasonal vegetable to try!
What you will need:
| Ingredients | Quantity |
|---|---|
| Amaranth/Dhavi Bhaji | 1 pound |
| Coconut | 2 tablespoons |
| Green Chili | 1 |
| Jaggery | 1 tablespoon |
| Masoor Dal | 2 tablespoons |
| Onion | 1/3 cup |
| Salt | 3/4 teaspoon |
| Turmeric | 1/3 teaspoon |
Prep Time: 15 minutes
Cook time: 15 minutes
Servings: 4
How to make it:
- Wash and clean the amaranth leaves thoroughly to remove any soil.
Amaranth/Dhavi Bhaji - Chop them roughly.
- Chop the onions and cut the green chili into large pieces.
- Wash the masoor dal, drain the water and set it aside.
- In a vessel, add the amaranth leaves, washed masoor dal, onions, green chili and coconut.
- Add in the turmeric, salt and jaggery as well.
- Mix everything well, cover and cook till all the water evaporates. You will notice that the leaves will reduce in size.
- Serve as a side to a Goan meal or enjoy with chapatis.
