Red spinach (Rita Themudo's Tamari bhaji) from Madhur Jaffrey's Flavours of India: Over 100 Recipes from Kerala, Goa, Gujarat, Punjab, West Bengal, Tamil Nadu (page 119) by Madhur Jaffrey

  • fresh coconut
  • dried kokum fruits
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute tamarind paste or lemon juice for kokum, red spinach (red amaranth leaves) for spinach, and unsweetened desiccated coconut for fresh coconut (see recipe notes).

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Coconut and green chilli prawns [shrimp] (Jude Sequeira's Prawns caldin)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tamarind paste or lemon juice for kokum, red spinach (red amaranth leaves) for spinach, and unsweetened desiccated coconut for fresh coconut (see recipe notes).

  • Tiganna on January 21, 2018

    Nice and not too difficult, but not extremely interesting.

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