I have previously shared Vaali Ani Sungat Randhyi that uses Malabar Spinach and Shrimp as the main ingredients. This is another Konkani delicacy that's very common to most households. Many have the vine growing in their backyard, so that whenever they want they can just go over and bring in the fresh produce and use it. I can never make up my mind if I like the vegetarian or non-veg version better. Try both and let me know your view. :o)
Prep Time: 15 min | Cooking Time: 30 min | Serves : 6
Recipe Courtesy: My Aayi
Ingredients:
Vaali/ Basale Soppu/ Malabar Spinach - 1 bunch (About 4 Cups)
Split Red Gram/ Tuvar Dal - 1/2 Cup
Onion - 1 medium size
Tomato - 1 medium size
Turmeric Powder - 1/4 tsp.
Salt - 2 tsp.
For grinding Masala:
Grated Coconut - 2 Cups
Red Chili - 4
Coriander Powder - 2 tsp.
Mustard Seeds - 1 tsp.
Garlic - 2 pods
Method of preparation:
~ Wash Dal, add a cup of water along with chopped Onion and Tomato. Add turmeric powder and pressure cook for three whistles.
~ While the pressure cooker is cooling down, prepare the masala. Grind everything under the grinding masala list to a fine paste while adding a cup of water in intervals.
~ Wash Vaali thoroughly with water. Chop them coarsely.
~ In a wide, heavy bottomed pan cook the greens first.
~ Once it starts to wilt and change to darker green color, add the ground masala.
~ Let the mixture bring to a boil.
~ Mash the contents in the pressure cooker and add it to the pan. Add enough water as required.
~ Add salt to taste and mix them all together. Bring the curry to a boil and switch off the heat.
~ Serve it hot with plain white rice.
