Basale gassi
Malabar spinach curry from coastal Karnataka
Ingredients
The greens
- 2 bunch malabar spinach vine spinach, ceylon spinach
for the masala paste
- 5-7 dry red chillies use bydigai for a beautiful red colour
- 2 tsp coriander seeds
- 1/4 tsp cumin seeds
- 10-12 curry leaves
- 1/4 tsp turmeric powder
- 1 cup grated coconut
- 1 tamarind lime sized ball, soaked in water
- salt to taste
- 2 cup Water use as required
for tempring
- 1 tsp coconut oil
- 1/2 tsp mustard seeds
- 2 dry red chillies
- 5-6 curry leaves
Instructions
- Wash, pat dry and separate the leaves of the Malabar spinach heads.
- Cute the shoots into 1 inch long pieces and the leaves into thin strips. Set aside
- Soak the tamarind in 1 cup of warm water and extract the paste by crushing and squeezing the pulp. Strain the juice and set aside
- Into a spice blender, add the coconut, the chillies, the coriander, cucmin, curryleaves, salt, turmeric, and the tamarind extract. blend to a smooth paste with half a cup of water. Once blended adjust to a pourble consistency with water and set aside.
- Into a wok add the coconut oil followed by the mustard seeds. When the seeds crackle add the curry leaves and the red chillies. Let them roast for a minute.
- Now add the chopped shoots and leaves of the spinach.
- Saute for a couple of minutes till they wilt.
- Now add the prepared masala blend and mix well.
- Cover the wok with a lid and let this mixture simmer for 5. Check if water is needed. If so add a little at a time and mix well.
- Check the seasoning and let it cook till the shoots are cooked through.
- The curry is now ready to serve with a hot scoop of rice.
Notes
The use of water in this recipe varies depending on the coconut and the water content of the spinach itself. So use as per need.
Nutrition
Serving: 150gCalories: 113kcalCarbohydrates: 9gProtein: 3gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 315mgPotassium: 249mgFiber: 4gSugar: 4g
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