Cold Tamdi Bhaji (Red Amaranth leaves) Salad By Chef Dipika Biswas
With Goa reeling under unprecedented heat, this chilled Tambdi Bhaji salad offers instant relief – earthy, hydrating, and full of vibrant nutrients. A biodiverse blend of native red amaranth, nuts, and citrus, it reimagines a Goan classic with Mediterranean flair while keeping your body cool and nourished.
Ingredients:
- 150g Red Amaranth Leaves
- 15g Golden Raisins
- 20g Havled Cashew Nuts
- 4g Garlic
- 5g Olive Oil
- Salt to taste
- Cracked Black Pepper to taste
Method:
Wash red amaranth thoroughly. Use leaves only.
Blanch in boiling water for 30 - 45 seconds until just wilted.
Immediately transfer to an ice bath to retain colour & stop cooking.
Drain and gently press excess water.
In a small pan, heat olive oil and toast cashews until golden. Set aside.
In the same pan, lightly sauté garlic until golden and fragrant. Cool.
Soak raisins in warm orange juice for 5 mins.
Whisk together lemon juice, olive oil, mustard, maple/jaggery syrup, salt, and pepper until emulsified. Chill until use.
In a mixing bowl, combine chilled blanched tambdi bhaji, raisins, toasted cashews, and garlic.
Drizzle over the dressing and toss gently to coat.
Let it sit chilled for 10 minutes for flavors to meld.
