This dish is reminiscent of the one prepared by our Mangalorean neighbours in Mumbai, India. Black-eyed peas (lobhia or chawli) are cooked with malabar spinach in a coconut gravy where the spices and coconut are first roasted, then ground to a paste. A delightful vegetable curry that goes well with rice, bread or roti.
The black-eyed peas are soaked for a couple of hours and separately cooked until tender. Malabar spinach is mixed in with sauteed onions, green chillies, tomato, turmeric powder and ground coconut-spice paste. Tamarind included prevents the sliminess from the vegetable and also, lends a hint of sourness that balances the overall taste. Quick and easy to make, a hearty, tasty vegetable dish.
The black-eyed peas are soaked for a couple of hours and separately cooked until tender. Malabar spinach is mixed in with sauteed onions, green chillies, tomato, turmeric powder and ground coconut-spice paste. Tamarind included prevents the sliminess from the vegetable and also, lends a hint of sourness that balances the overall taste. Quick and easy to make, a hearty, tasty vegetable dish.
Malabar Spinach (Valchi or Vauchi Bhaji)
(Serves 6)
Ingredients:
1 large bunch of malabar spinach (valchi or vauchi bhaji), about 650 grams
1/2 cup dried black-eyed peas (lobhia or chawli)
1 onion (chopped or sliced)
2 green chillies (slit)
1 tomato (chopped or sliced)
1 cup water
2 tablespoons oil
salt
Roast with a dash of oil and grind to a fine paste
1 cup fresh grated coconut
6 red dried Kashmiri chillies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
10 whole black peppercorns
1/4 teaspoon mustard seeds
1/4 teaspoon ajwain or carom seeds
a pinch of fenugreek seeds (methi)
1/2 an onion (sliced)
4 large cloves of garlic
Do not roast but grind with the above ingredients
1/2 teaspoon turmeric powder
1 marble-sized tamarind
Method:
Soak beans in hot water for two hours ensuring to change the water after one hour. Alternatively, the beans can be soaked overnight. Drain out the water and cover beans with 2 cups of fresh water. Cook with salt for 30 minutes until tender. Discard the water (as it turns black) and reserve the beans.
Cut the leaves and tender stalks into 1-inch pieces. Wash and drain well using a colander.
Heat oil in a pan, saute onion till soft. Add the tomato and when pulpy, mix in the ground paste. Fry well until the oil starts to separate. Stir in the vegetable, green chillies and cooked beans. Cover and when vegetable has wilted in a minute or two, add 1 cup water and salt. Continue to cook on medium heat till vegetable is tender, about 5 minutes.
Serve hot with rice, bread or roti.
Note:
(Serves 6)
Ingredients:
1 large bunch of malabar spinach (valchi or vauchi bhaji), about 650 grams
1/2 cup dried black-eyed peas (lobhia or chawli)
1 onion (chopped or sliced)
2 green chillies (slit)
1 tomato (chopped or sliced)
1 cup water
2 tablespoons oil
salt
Roast with a dash of oil and grind to a fine paste
1 cup fresh grated coconut
6 red dried Kashmiri chillies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
10 whole black peppercorns
1/4 teaspoon mustard seeds
1/4 teaspoon ajwain or carom seeds
a pinch of fenugreek seeds (methi)
1/2 an onion (sliced)
4 large cloves of garlic
Do not roast but grind with the above ingredients
1/2 teaspoon turmeric powder
1 marble-sized tamarind
Method:
Soak beans in hot water for two hours ensuring to change the water after one hour. Alternatively, the beans can be soaked overnight. Drain out the water and cover beans with 2 cups of fresh water. Cook with salt for 30 minutes until tender. Discard the water (as it turns black) and reserve the beans.
Cut the leaves and tender stalks into 1-inch pieces. Wash and drain well using a colander.
Heat oil in a pan, saute onion till soft. Add the tomato and when pulpy, mix in the ground paste. Fry well until the oil starts to separate. Stir in the vegetable, green chillies and cooked beans. Cover and when vegetable has wilted in a minute or two, add 1 cup water and salt. Continue to cook on medium heat till vegetable is tender, about 5 minutes.
Serve hot with rice, bread or roti.
Note:
- First roast the seeds, peppercorns, chillies, garlic, onion and finally coconut, all together in the order as indicated. Do not burn the spices.
