Tambdi Bhaji

Tambdi Bhaji (is red vegetable in Marathi/Konkani), belongs to the family of Amaranth, and is also known as the following:

• Chinese spinach
• Pigweeds
• Yin Choi (China)
• Chauli (India)
• Thotakura (Andhra Pradesh, India)
• mullukkirai (Tamil Nadu, India)
• Jacob/Joseph's coat,
• Lenga lenga/biteku teku (Congo)

Deep purple leaves

Tambdi bhaji growing alongside radish

Red stems

This site has some more pictures of the plant.

I've seen this commonly eaten in Goa. I don't remember seeing it growing up in Bombay, or in any of the northern states I've visited. Though it seems that it is common in Andhra Pradesh and Tamil Nadu.

This web-page suggests that Amaranthus was cultivated in Mexico over 7000 years ago and was used by the Aztecs as a source of food, mainly protein from the seeds that were used as a grain. There is other information on nutrition values on this page too.
It's not known how and when it came to India, but it has been grown in the Himalayan regions, along the east and west coast of India for several years now.

The seeds from this plant are used as grain and are high in protein, calcium, fiber and low in carbohydrates. This article by Sanjeev Kapoor points out that the grain, known as ram dana or rajgiri/rajagira, is a part of the Indian diet for many years. He suggests that when you combine rajgiri with other grains like say corn you end up with an amino acid balance which is richer than even meat and milk! No wonder this is one of the grains that make it to the list of 'fast-foods' (that is, food eaten when people fast :-) ).

I remember eating this grain as a light-weight chikki when I was little. It is also served up as ladoos. I had no idea it came from this red-leafed spinach.

The leaves (they vary in colour from green to deep purple) are known to have high levels of different minerals like calcium and iron and also a high level of fiber.

In Goa, this is a very fast growing leafy vegetable, grown during the winter crop during Oct-May. The seeds are very shiny-black and very small. In summer the plant tends to be more fibrous and less succulent and is very sensitive to waterlogging. The seeds are broadcasted on flat beds. Addition of organic manure is recommended and regular watering helps make the plants succulent (though do not let water collect, as it will kill the plant).

The leaves are harvested by pulling out the seedlings, or by cutting the plant 6-8 inches from the top. This cab be done 20-30 days after sowing. If the plant is left for too long, it become fibrous.