Vaali Sungat Randhayi/ Basale leaves with Shrimp Curry

Vaali leaves are one of our favorite type of vegetable. It is commonly used in Konkani household. When we were younger, it was hard to find these in Bangalore. Whenever we were in native place, coastal Karnataka, they were in abundance. Most of my relatives had these vines growing in their backyard. The curry made out of these turns out so good, that you can combine it with any other vegetable or seafood. Shrimp or Prawn are most commonly used combination. 

In US I had not realized for a while that we get this in Chinese stores. When one of my Konkani friend pointed out that they are called Saan Choy. Since then there is no turning back. My mom gave me this recipe. I have added a little twist to it to by frying the shrimp first, giving it a nice crunch. It's our family favorite. My little one who usually runs away from any green leafy things actually loves this and always asks for seconds. :) The pictures are from when I prepared this for my DH's birthday on his special request.

Prep Time : 20 min | Cooking Time : 20 min | Serves : 4

Photo Credit - Wiki 

Ingredients:

Shrimp/ Prawn/ Sungat - 30 count
Vaali/ Basale/ Malabar Spinach/ Saan Choy - 1 lb or 1/2 Kg.
Shredded coconut - 1 cup
Red Chilies - 5
Red Chili powder - 1/2 tsp.
Turmeric powder - 1/2 tsp.

Coriander powder - 2 tsp.
Mustard Seeds - 2 tsp.
Garlic - 3 or 4 pods
Water - 1 cup
Oil - 1 tbsp.
Salt to taste

Method of Preparation:

~  Remove shell, de-vein and clean the shrimp. Put some salt, turmeric powder and chili powder and set it aside.
~ Clean the Vaali leaves and stems thoroughly to remove any dirt. Note that these leave ooze out some stickiness if handled roughly, so clean them very gently, by soaking them in big tub of water and draining.
~ If you have too much thick stems, it's better to pressure cook, otherwise, roughly chop them. Chop the leaves and set it aside.
~ Dry fry mustard seeds, red chilies and garlic. Take them out and grind them with coconut and coriander powder. 
~ Add oil in a thick bottomed vessel. Fry the marinated shrimp for few minutes, until they start to turn pink. Take them out in a bowl and set aside. 
~ Add water to the same vessel and bring it to boil. Add the stem part first and then the leaves of Vaali. Cover and cook them for at-least 5 to 7 minutes. The sliminess of the leaves should be gone. 
~ Now add the coconut masala that was prepared before and bring everything to boil. Takes another 5 to 7 minutes.
~ Lastly add the fried shrimps, salt to taste and continue to cook for few more minutes.
~ Serve hot with plain rice. 

Serving this family favorite at Bon Vivant #12 - Quixotic Fixes - Check out this month's detail and giveaway.

And
Cusine Delight's Spotlight - Valentine treat
Sara's Tasty Buds - Traditional & Native Recipes event