Malabar Spinach Curry or Basella Soppu Curry or Vaalche Bhajiche Tonak is a recipe which is almost extinct. This is a traditional Goan recipe. As you all know that nowadays with more and more gourmet foods and junk entering Indian markets, people have started losing the healthy traditional recipes. Talk to today’s generation about this curry and most of them would not know anything about it.
This Malabar Spinach or Vaalchi bhaji grows as a long creeper and it is rich in anti-oxidants, thus providing numerous health benefits. Since it is rich in iron, it can be used to treat people suffering from anemia. The high vitamin A content can be used to maintain a healthy eye-sight.
This time when hubby got home this vegetable, he told me to make this curry. I called mom and she gave all the directions over skype. So, here I am sharing with you all a nutritious and healthy recipe. Do try it. You can serve it with rice or with rotis or bread. It turns yummy. This recipe is very uncommon as it is made from one particular type of leafy vegetables.
Ingredients: Prep. Time: 30 Minutes, Serves: 4
1 bunch Malabar spinach, leaves separated from vine and finely chopped
2 onions, finely chopped
1 tomato, chopped
6 tablespoon coconut, grated
5 garlic pods, chopped
3 Kashmiri red chilies
1 tablespoon coriander seeds
4 black peppercorns
2 cloves
1 marble sized ball of tamarind
1 tablespoon jaggery, grated
2 tablespoon oil
1 bunch Malabar spinach, leaves separated from vine and finely chopped
2 onions, finely chopped
1 tomato, chopped
6 tablespoon coconut, grated
5 garlic pods, chopped
3 Kashmiri red chilies
1 tablespoon coriander seeds
4 black peppercorns
2 cloves
1 marble sized ball of tamarind
1 tablespoon jaggery, grated
2 tablespoon oil
Salt to taste
Procedure:
1) Add the chopped Basale leaves, chopped tomato and 2 tablespoon chopped onion to a pressure cooker. Add 1 cup water and pressure cook it upto 3 – 4 whistles or till it is cooked. Let the pressure get released naturally.
2) Meanwhile, heat a kadai and add 2 tablespoon oil.
3) When oil gets heated, add remaining chopped onion and fry till it turns pinkish.
4) Add garlic and fry till the raw smell of garlic goes away.
5) Add the spices – red chilies, cloves, peppercorns and coriander seeds and fry for 2 minutes.
6) Next add grated coconut and fry till the grated coconut turns brownish.
7) Switch off the gas and let this cool down.
8) After cooling, add the grated coconut and onion mixture from kadai to a grinder. Add tamarind and ½ cup water and grind to a thin gravy.
9) Now the gravy is ready.
10) The kadai will be empty. Use the same kadai and pour the gravy in it.
11) Simmer for 2 minutes and then pour the pressure cooked vegetables in the kadai along with some water.
12) Add grated jaggery and salt to taste and simmer for 10 minutes.
Note: The gravy should be very thin. You can adjust the water content as per your choice.
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