Rainbow Chard Bhaji - Goan style

Rainbow Chard has a distinct bitterness and its beautiful red color can be reminiscent of the Goan Tambdi bhaji.  Rinse the leaves and stalks well. I used both in this recipe. If you do not like the taste of the stalks simply cut out the leaves and discard the stalks. This is a nice side dish served with a main meat/vegetarian dish .

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Ingredients 

About 3 cups of Rainbow Chard chopped

2 tablespoons of olive oil
1 medium onion roughly chopped
1 green chilly finely diced (remove seeds if too hot)
2 cloves garlic finely minced
1/2 teaspoon turmeric powder
salt to taste
1 tablespoon red wine vinegar
1/3 cup grated coconut

Wash the leaves well

chop leaves and stems

Method

Heat the oil in a pan. When hot add the onions, chilly and garlic and fry till onions are cooked and translucent.
Add the turmeric powder and stir for a minute.
Add the chopped chard and stir to mix all ingredients. Add 1/3 cup water and cover pan. Cook on medium /low heat till chard is soft and stalks are cooked. Check often to make sure the pan is not dry, adding more water if needed. Add the vinegar, stir and cook another 2 minutes.
When cooked, add the coconut and mix well. Cover and let simmer on low heat for a few more minutes.

Add turmeric when onions are translucent

Add Rainbow Chard and stir well for a few minutes

Add 1/3 cup water and cover. Cook for about 10 minutes

When the leaves are nicely wilted and cooked add vinegar

Finally add the coconut