malabar spinach curry recipe | mangalorean style malabar spinach curry

malabar spinach curry recipe, mangalorean style malabar spinach curry

malabar spinach curry with black eyed beans – this is one of our comforting and a favorite curry with malabar spinach and black eyed beans (chawli or lobia).

this mangalorean curry recipe comes from my aunt who is from mangalore. my mom learnt it from her and then used to make this curry often. we would always have it with steamed rice.

malabar spinach has these juicy succulent stems that i like and most of the times i end up making this curry with this nutritious green veggie. we also make this curry with jack fruit seeds at times. i even make pakoras with the leaves and stems at times. i have malabar spinach growing in my balcony since i cannot get them here at all.

malabar spinach

malabar spinach is also known botanically as basella alba. in marathi we call it mayalu and in konkani valchi bhaji. in bengali, my neighbor calls it pui shaak. i think in hindi it is called as poi saag.

quoted from wikipedia –  malabar spinach is a fast-growing, soft-stemmed vine having thick, semi-succulent, heart-shaped leaves. they have a mild flavour and mucilaginous texture. it is usually referred to as the “spinach”, even though it is not related to the true spinach. typical of leaf vegetables, malabar spinach is high in vitamin A, vitamin C, iron, and calcium. it is low in calories by volume, but high in protein per calorie. the succulent mucilage is a particularly rich source of soluble fiber. among many other possibilities, malabar spinach may be used to thicken soups or stir-fries with garlic and chili peppers.

now coming back to this curry…. whole spices are roasted and then ground with coconut which gives the curry its aromatic flavor and taste. to give a slight tang to the curry we always add tomatoes and not tamarind. may be my mom did not like tamarind and thus she substituted with tomatoes. what you get is a smoothness of the black eyed beans and the succulent cooked malabar spinach stems in an aromatic spiced coconut curry.

roasted spices for malabar spinach curry recipe

the malabar spinach curry goes very well with steamed rice. sometimes i make parathas or chapatis also to go with the curry. the curry thickens after some time and so, is then best had with chapatis or bread.

malabar spinach curry recipe, mangalorean style malabar spinach curry

if you are looking for more curry recipes then do check spinach cornchana dal lauki curry, palak chole, palak paneer, aloo palakvegetable stew, tomato curry and palak mushroom.

malabar spinach curry recipe below:

mangalorean malabar spinach curry recipe
 
Prep time
Cook time
Total time
 
malabar spinach curry - spiced coconut based curry made with malabar spinach and black eyed beans from the mangalorean cuisine.
Author:
Recipe type: main
Cuisine: indian, mangalorean
Serves: 3-4
Ingredients
main ingredients:
  • ¾ cup black eyed beans/lobia/chawli
  • 1 to 1.5 cup chopped malabar spinach leaves and stems (mayalu or valchi bhaji or pui shaak)
  • ¾ cup to 1 cup fresh grated coconut/nariyal
  • 1 tbsp oil
  • 1 small onion/pyaaz
  • 1 medium tomato/tamatar
  • 3 to 4 garlic/lahsun
  • 1 tsp mustard seeds/rai
  • a pinch of asafoetida/hing
  • salt as required
for dry roasting the spices:
  • 3 tsp coriander seeds/sabut dhania
  • 2 tsp cumin/sabut jeera
  • 3-4 black peppercorns/sabut kali mirch
  • ¼ tsp fenugreek seeds/methi dana
  • 2 to 3 dry red chilies/sookhi lal mirch
Instructions
  1. rinse and soak the black eyed beans or chawli/lobia in enough water overnight or for 5 to 6 hours.
  2. drain them and pressure cook the black eyed beans in 2 or 2.5 cups water along with salt, till they are cooked well and softened. they should not become mushy.
  3. heat a small skillet or pan. add all the whole spices and on a low heat dry roast them till aromatic.
  4. when the spices cool, add them to a grinder long with grated coconut.
  5. add some water and make a smooth paste of the roasted spices with the coconut.
  6. keep the coconut-spices paste aside.
  7. lightly crush garlic in a mortar-pestle keeping the peels on it. just crushing them lightly, not making a paste of them.
  8. finely chop the onions and dice the tomatoes.
  9. rinse and remove the leaves from the stems of the malabar spinach. small leaves can be kept intact. large leaves can be chopped.
  10. cut the tender stems in 1 or 1.5 inch pieces. if the stems are not tender, you will have cook them separately in water in a pan or pressure cooker, till they are cooked well.
  11. heat oil in a pan. crackle the mustard first.
  12. then add the crushed garlic with their peels. saute for 4-5 seconds
  13. add onions and saute till translucent. add the tomatoes and coconut spice paste
  14. stir and saute for 2 to 3 minutes.
  15. add the malabar spinach leaves and stems.
  16. stir and add 1 to 1.5 cups stock or water. season with salt and stir again.
  17. simmer the curry for 6-7 minutes on a low to medium flame.
  18. add the cooked black eyed beans and simmer for 6-7 minutes or more, till all the flavors are well blended. you will see specks of oil on top of the curry when its done.
  19. add water if required if the curry looks thick and continue to simmer.
  20. the curry is neither thick nor thin, but of medium consistency.
  21. lastly, garnish the curry with chopped coriander leaves if you prefer.
  22. serve the malabar spinach curry hot with steamed rice and chapatis.



{ 10 Responses }

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe:  

  1. Rhon says

    i have tried a couple of your other recipes and think they are great. i’ve yet to try this one. i’m confused about why it is important to leave the garlic peels on. They are never mentioned again. i thought maybe we would be instructed to take them out after sauteeing. Am i missing something? Thanks!

    • says

      garlic with peels while tempering and sauteing, giving a distinct taste that do not come when we just add peeled chopped garlic. you can try this while tempering dal or sambar or any vegetable dish. no need to take them out after sauteing. while serving, then you can remove the peels.

  2. Savannagal says

    I love black eyed peas. This looks delicious. Thank you for including the English names of the various ingredients. It’s hard to follow a recipe when I have to keep Googling words. Your recipes are very easy to follow and understand.