Put all the ingredients in a pan along with a few tsps of water and cook on medium to medium low heat with lid half covered till the okra is cooked.(covering the pan completely makes the okra slimly).
Stir the ingredients in the pan not with a spoon but just shake the pan and toss the ingredients inside the pan, that way the cooked okras will not break.
Pluck the amaranth leaves with the tender stems, then rinse these very well in water and then drain. Chop them finely and keep aside. Also finely chop the onions, garlic and green chilies.
In a pan or kadai, heat 2 tbsp oil.
Add the chopped onions, chopped green chilies and chopped garlic.
Stir well and saute till the onions have softened and become translucent.
Add ¼ tsp turmeric powder and stir.
Add the chopped amaranth leaves.
Stir very well. add salt. stir again.
Cover the pan or kadai with a lid and let the amaranth leaves cook on a low flame.
Do check at intervals and if the moisture or water has dried up or if the leaves are sticking to the pan, add ¼ to ⅓ cup water. Stir, cover the pan and continue to cook.
when the amaranth leaves are softened and cooked, add ⅓ cup grated coconut. It takes about 10 to 12 minutes on a low flame for the amaranth leaves to cook completely.
Stir very well. Cover again and simmer on a low flame for 2 to 3 minutes.
Switch off the flame. There should be no water in the dish. If there is any water, then evaporate the extra water by simmering without the lid. Check the taste and add more salt if required.
Serve tambdi bhaji as a side dish with dal-rice or with chapatis or bread.
Wash the Leaves(Greens)thoroughly under a tap to remove all the Dirt and Sand.Chop into thin strips.Scrape,wash and chop Radishes into small pieces.Slit the Green Chillies lengthwise.
Heat Oil in a wok and add the Black mustard seeds.Lower flame when these sputter and sprinkle in the Asafoetida Powder,Turmeric powder and slit Green Chillies. Add the chopped Greens and Radishes. Cook uncovered till the Greens wilt and release Water.This Vegetable cooks in just 4-5 minutes.Add Salt and Sugar to taste.Turn up the heat and dry the liquid. Serve hot with Phulkas or Chappaties (Indian Breads).