Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, malabar/vine spinach gravy. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look 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 (Basella alba) is an edible perennial vine that is commonly used as a leaf vegetable. It goes by many common names, including Pui, vine spinach, red vine spinach, climbing spinach, creeping spinach, buffalo spinach, malabar spinach and ceylon spinach.
Malabar/vine spinach gravy is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Malabar/vine spinach gravy is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook malabar/vine spinach gravy using 19 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Malabar/vine spinach gravy:
- Get 1 big bunch malabar spinach
- Get 1 cup split pigeon pea lentil(toor dal)
- Make ready 1 small ball tamarind
- Take 1 onion
- Prepare 1 tsp turmeric powder
- Take 1 tsp Jaggery powder
- Make ready To grind–
- Prepare 1 tbsp boiled toor dal
- Take 3 tbsp coriander seeds
- Take 1 tsp cumin seeds
- Get 1/4 tsp fenugreek seeds
- Make ready 1/2 tsp black pepper corns
- Get 4-5 numbers red chillies
- Prepare 1/3 cup grated fresh coconut
- Make ready For seasoning–
- Make ready 3 tsp oil
- Take 1/2 tsp mustard seeds
- Get 2 red chillies
- Take as per taste salt
However, both belong to different families. More so, the Malabar is suited for the tropical regions whiles the spinach is for the temperate regions. Malabar spinach (Basella alba) , also known as Basella rubra Basella oleracea Basella lucida, is scientifically classified as Kingdom: Plantae Clade: Angiosperms Clade: Eudicots Order: Caryophyllales Family: Basellaceae Genus: Basella Species: B. alba. Basella alba is an edible perennial vine in the.
Instructions 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 is going to wrap it up with this special food malabar/vine spinach gravy recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
