Sauteed Rajgira

Roasted or Sauteed Rajgira is another leafy vegetable that goes very well with jowar rotti. I believe it is called tambde bhaaji in konkani. I am still trying to find out what it is called in English. I have seen this in the Indian stores here in Edison, NJ. This recipe is also high in iron and anti-oxidants.


Fresh rajgira leaves cleaned and finely cut – 2 cups, peeled, finely cut and crushed garlic cloves 5-6, 1 medium sized onion finely cut (optional), 1 or 2 longitudinally cut green chillies, oil for seasoning, cumin seeds and hing (asafoetida), fresh grated coconut 1/2 cup (optional)


  • Heat the oil in a kadai or flat bottomed vessel. 
  • Season with cumin seeds, asafoetida and then add green chillies and the crushed cut garlic.
  • When the garlic turns brown, add the finely cut onion Keep the vessel covered for 2-3 minutes on low fire to cook the onion.
  • When the onion turns transparent, transfer the cut rajgira leaves, add salt and mix well using a big spoon.
  • Cover the vessel and let the vegetable cook on low fire for 5 – 7 minutes.

Tips and Tricks:

  • You can add fresh grated coconut at the end. This gives a very good flavour.

Typically Served With:

Serve with jowar rotti or chapatti.


One Response

  1. Hi there,

    If I understand correctly, you’re looking for the American equivalent to rajgira…The plant is known here as amaranth. The grain is readily available here in California but I haven’t seen the leaves in farmer’s markets. It can be grown from seed, though I think you’d have a tough time making it happy it in NJ.
    I’m going to substitute dinosaur kale for rajgira in your recipe, and try it with jowar rotti…Thanks!

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