Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, malabar/vine spinach gravy. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Malabar spinach/pui shak in this video I show an idea how to grow vine malabar spinach using plastic শাখা থেকে কিভাবে পুঁই শাক গাছ করা হয় Grow the stems. Indian Foods Malabar Spanish ( RED VINE SPINACH) Recipe. It has a high amount of protein for a plant.
Malabar/vine spinach gravy is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Malabar/vine spinach gravy is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook malabar/vine spinach gravy using 19 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Malabar/vine spinach gravy:
- Prepare 1 big bunch malabar spinach
- Get 1 cup split pigeon pea lentil(toor dal)
- Make ready 1 small ball tamarind
- Prepare 1 onion
- Take 1 tsp turmeric powder
- Get 1 tsp Jaggery powder
- Prepare To grind–
- Make ready 1 tbsp boiled toor dal
- Prepare 3 tbsp coriander seeds
- Prepare 1 tsp cumin seeds
- Make ready 1/4 tsp fenugreek seeds
- Prepare 1/2 tsp black pepper corns
- Prepare 4-5 numbers red chillies
- Make ready 1/3 cup grated fresh coconut
- Make ready For seasoning–
- Make ready 3 tsp oil
- Make ready 1/2 tsp mustard seeds
- Make ready 2 red chillies
- Make ready as per taste salt
Basella alba is an edible perennial vine in the. The Malabar spinach (Basella alba) and Spinach (Spinacia oleracea) are leafy vegetables with similar nutritional content and benefits. However, both belong to different families. More so, the Malabar is suited for the tropical regions whiles the spinach is for the temperate regions.
Steps to make Malabar/vine spinach gravy:
- Wash and clean spinach thoroughly, separate leaves from stems, chop leaves in chunks and chop stems in to long pieces, use tender stems only.
- In a cooking vessel add chopped leaves and stems, chopped onion, turmeric powder and enough water and let it cook.
- Pressure cook pigeon pea lentil until mushy, now dry roast all the masala ingredients, except coconut and Jaggery. grind all this with coconut and tamarind to a smooth paste adding the required amount of water.
- Now add cooked lentil and masala paste, salt and jaggery to a boiling gravy, cook untill done and raw smell of the masala evaporates, add seasoning of mustard seeds and red chillies to the gravy..your delicious Malabar spinach gravy is ready to serve with hot steamed rice.
Basalle alba or malabar spinach is a vine which grows commonly among the Asian and african continent. This semi succulent green comes in two colouurs the purple stem and the green stem. Slightly mucilaginous the leaves and tender stem is used in curries, soups or stir-fries. Malabar Spinach is also known as Ceylon spinach, Buffalo spinach, Indian spinach, Red vine spinach, Vine spinach. In Kannada it is known as Basale Soppu, in Sanskrit it is known as Upodika, and in Hindi it is known as Poi.
So that is going to wrap it up with this special food malabar/vine spinach gravy recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
