kamathskitchen-website/content/recipes/vaali-bendi/index.md

+++ title = "Vaali Bendi - Malabar Spinach curry" date = 2020-08-15T12:16:00+05:30 thumb = "/img/thumbs/vaali-bendi.png" tags = ["GSB cuisine", "curry", "vegetarian"] description = "A quick and simple authentic GSB curry prepared from Malabar Spinach or Basella alba" keywords = ["Kamath's Kitchen", "Malabar Spinach", "Basella Alba", "India", "recipe", "gsb", "konkani"] +++

This is an authentic curry prepared in a typical GSN household, made from Malabar spinach. Malabar spinach is a tropical edible vine found here in the subcontinent. The curry can be made quickly in half an hours time. My mother used to say that this vine aids in digestion relation problems.

Ingredients

• 1 bunch of Malabar Spinach
• Half of a coconut, grated.
• 10 Dried Red Chillies (Madrasi variant)
• 1 bulb of medium garlic.
• 2 Tbsp Oil
• 1 Small lime sized ball of Tamarind.
• 1cup black bean (Can be substituted with Horse gram, Black eyed beans or red beans)
• Salt as per taste.

Method

1. Wash and clean the Malabar Spinach thoroughly. Then cut them in 2-3 inch long pieces along with the leaf.
2. Take a pressure cooker and put adequate water so that the spinach and the beans will get submerged. Add some salt. Cook until you hear two whistles.

3. Fry the Dried Red chillies for a minute in a pinch of oil enough to coat the chillies. Keep them aside to cool.
4. Take a mixer and grinder. Add the grated Coconut, Tamarind and the chillies that we fried. Grind them into fine paste.
5. Open the lid of the pressure cooker and add the ground Masala paste and bring it to boil.
6. Take a small tempering pan, add oil in it. Crush the garlic without peeling them and add them to the pan. Wait till they turn golden in color.

7. Now temper the curry with the garlic.
8. Serve piping hot with steamed rice.

I am sure you will enjoy this dish. Please email me and tell me about your experience cooking this recipe.