Our Mangalorean neighbours in Mumbai, India, often prepared malabar spinach (valchi or vauchi bhaji) with black-eyed peas (lobhia or chawli). Cooked in a coconut gravy where the spices were first roasted and then ground to a paste on the rogdo (grinding stone). Inspired by their preparation, I have used the Goan sambhar powder to replicate the dish. 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, sambhar powder and coconut milk. Tamarind water lends a hint of sourness that balances the overall taste. Quick and easy to make, a hearty, tasty vegetable dish.
The Goan sambhar powder is so versatile and can be used to prepare a dry or gravy dish. A dash of coconut milk with a couple of tablespoons of this spice mix cooked with any protein makes an excellent coconut-based gravy. Alternatively, freshly grated coconut can be substituted to achieve a dry preparation. To learn how to grow malabar spinach and its health benefits, click here.
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, sambhar powder and coconut milk. Tamarind water lends a hint of sourness that balances the overall taste. Quick and easy to make, a hearty, tasty vegetable dish.
The Goan sambhar powder is so versatile and can be used to prepare a dry or gravy dish. A dash of coconut milk with a couple of tablespoons of this spice mix cooked with any protein makes an excellent coconut-based gravy. Alternatively, freshly grated coconut can be substituted to achieve a dry preparation. To learn how to grow malabar spinach and its health benefits, click here.
Malabar Spinach With Goan Sambhar Powder
(Serves 6)
Ingredients:
1 large bunch of malabar spinach (valchi or vauchi bhaji), about 650 grams
1 tablespoon Goan sambhar powder
4 tablespoons coconut powder dissolved in 1/2 cup water
1/2 cup dried black-eyed peas (lobhia or chawli)
1/2 teaspoon turmeric powder
1 onion (chopped)
4 large cloves of garlic (chopped)
1/2" piece of ginger (grated)
2 green chillies (chopped)
1 tomato (chopped)
1/2 cup tamarind water
2 tablespoons oil
salt
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 1/4" pieces. Wash and drain well using a colander.
Heat oil in a pan, saute onion with garlic, ginger and green chillies. When onion is soft, add the tomato and when pulpy, mix in the turmeric powder along with the sambhar powder. Stir in the vegetable and cooked beans. Cover and when vegetable has wilted in a minute or two, add the tamarind water, coconut milk and salt. Continue to cook 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 tablespoon Goan sambhar powder
4 tablespoons coconut powder dissolved in 1/2 cup water
1/2 cup dried black-eyed peas (lobhia or chawli)
1/2 teaspoon turmeric powder
1 onion (chopped)
4 large cloves of garlic (chopped)
1/2" piece of ginger (grated)
2 green chillies (chopped)
1 tomato (chopped)
1/2 cup tamarind water
2 tablespoons oil
salt
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 1/4" pieces. Wash and drain well using a colander.
Heat oil in a pan, saute onion with garlic, ginger and green chillies. When onion is soft, add the tomato and when pulpy, mix in the turmeric powder along with the sambhar powder. Stir in the vegetable and cooked beans. Cover and when vegetable has wilted in a minute or two, add the tamarind water, coconut milk and salt. Continue to cook till vegetable is tender, about 5 minutes.
Serve hot with rice, bread or roti.
Note:
- Coconut powder can be substituted with 1/2 cup of coconut milk.
See More Goan Vegetable Recipes
