Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, malabar/vine spinach gravy. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Malabar spinach/pui shak in this video I show an idea how to grow vine malabar spinach using plastic শাখা থেকে কিভাবে পুঁই শাক গাছ করা হয় Grow the stems. Malabar spinach is an edible vine and crunchy green from East Asia that has gained popularity in home gardens. Also known as acelga, bratana, ceylon spinach, Chinese spinach, Indian creeping spinach, climbing spinach and vine spinach, Malabar spinach is not technically a spinach but it.
Malabar/vine spinach gravy is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Malabar/vine spinach gravy is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have malabar/vine spinach gravy using 19 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Malabar/vine spinach gravy:
- Get 1 big bunch malabar spinach
- Take 1 cup split pigeon pea lentil(toor dal)
- Get 1 small ball tamarind
- Get 1 onion
- Prepare 1 tsp turmeric powder
- Get 1 tsp Jaggery powder
- Get To grind–
- Get 1 tbsp boiled toor dal
- Take 3 tbsp coriander seeds
- Take 1 tsp cumin seeds
- Take 1/4 tsp fenugreek seeds
- Get 1/2 tsp black pepper corns
- Get 4-5 numbers red chillies
- Take 1/3 cup grated fresh coconut
- Prepare For seasoning–
- Get 3 tsp oil
- Make ready 1/2 tsp mustard seeds
- Prepare 2 red chillies
- Take as per taste salt
Malabar Spinach or Bassela alba is a vigorous climbing Asian vine, loves the summer and will flourish in heat and humidity. The glossy, thick leaves look like spinach but with mild Swiss chard-like taste. Use the edible fresh leaves in salads or stir-fries. Red vine Malabar spinach is a.
Steps to make Malabar/vine spinach gravy:
- Wash and clean spinach thoroughly, separate leaves from stems, chop leaves in chunks and chop stems in to long pieces, use tender stems only.
- In a cooking vessel add chopped leaves and stems, chopped onion, turmeric powder and enough water and let it cook.
- Pressure cook pigeon pea lentil until mushy, now dry roast all the masala ingredients, except coconut and Jaggery. grind all this with coconut and tamarind to a smooth paste adding the required amount of water.
- Now add cooked lentil and masala paste, salt and jaggery to a boiling gravy, cook untill done and raw smell of the masala evaporates, add seasoning of mustard seeds and red chillies to the gravy..your delicious Malabar spinach gravy is ready to serve with hot steamed rice.
Malabar Spinach is also known as Ceylon spinach, Buffalo spinach, Indian spinach, Red vine spinach, Vine spinach. In Kannada it is known as Basale Soppu, in Sanskrit it is known as Upodika, and in Hindi it is known as Poi. The botanical name is Basella alba and belongs to Basellaceae. Basalle alba or malabar spinach is a vine which grows commonly among the Asian and african continent. This semi succulent green comes in two colouurs the purple stem and the green stem.
So that’s going to wrap this up with this exceptional food malabar/vine spinach gravy recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
