Tanjaliya ni Bhaji

During Shravan maas (the month of Shravan) there are a few religious festivals. One of them is Nag Pancham which involves the pooja (prayers) of snakes. On this day Tanjaliya ni Bhaji (Amaranth leaves) are prepared and served with Khichdi Kadhi in my household and many others. Here I will be sharing the recipe for Tanjaliya ni Bhaji which was taught to me by my mum.

Ingredients:

Tanjaliya Bhaji - 172g (washed and cut)

1 medium onion (sliced)

3 tbsp oil

1/2 tsp fenugreek seeds

1/4 tsp asafoetida

1 tsp green masala (ginger, garlic, green chilli paste)

1/2 tsp turmeric powder

1 heaped tsp dhana jeeru (coriander-cumin mix)

1/2 tsp red chilli powder

Salt to taste

Method

In a pan heat up the oil and once hot add in the fenugreek seeds. Once they brown slightly add in the asafoetida and saute for a few seconds. As the asafoetida changes colour add in the washed and cut Tanjaliya ni Bhaji (amaranth leaves).

Follow by adding the sliced onions and all the spices. Adjust the green masala and red chilli powder to your heat tolerance preference.

Once all the spices have been added gently mix everything together. Cook this on medium heat with the lid on whilst stirring occasionally just to avoid any burning on the bottom of the pan. The dish is ready once the onions have become soft.

The Tanjaliya ni Bhaji will wilt and become soft first then the onions will soften after. This Tanjaliya ni Bhaji is served with Jowar na Rotla (Sorghum Chapatis) and Khichdi Kadhi.

#gujarati #spinach #festival