Malabar Spinach Curry
Malabar Spinach curry or Basale soppu curry or vaalchi bhajiche tonak is a Malabar spinach recipe. This is a traditional Goan Malabar spinach recipe and is a healthy recipe. This mildly spiced curry is made by cooking Malabar spinach leaves in a coconut-based curry known as tonak.
Servings 4 People
Ingredients
- 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 tamarind
- 1 tablespoon jaggery grated
- 2 tablespoon oil
- To taste salt
Instructions
- Add the chopped Basale leaves, chopped tomato and 2 tablespoon chopped onion to a pressure cooker. Add 1 cup water and pressure cook it up to 3 – 4 whistles or till it is cooked. Let the pressure get released naturally.
- Meanwhile, heat a kadai and add 2 tablespoon oil.
- When oil gets heated, add remaining chopped onion and fry till it turns pinkish.
- Add garlic and fry till the raw smell of garlic goes away.
- Add the spices – red chilies, cloves, peppercorns and coriander seeds and fry for 2 minutes.
- Next add grated coconut and fry till the grated coconut turns brownish.
- Switch off the gas and let this cool down.
- 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.
- Now the gravy is ready.
- The kadai will be empty. Use the same kadai and pour the gravy in it.
- Simmer for 2 minutes and then pour the pressure-cooked vegetables in the kadai along with some water.
- Add grated jaggery and salt to taste and simmer for 10 minutes.
Video
Notes
- If you don’t have a pressure cooker, you can boil the vegetables in a utensil on stove top.
- The gravy should be very thin. You can adjust the water content as per your choice.