Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, malabar/vine spinach gravy. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Malabar/vine spinach gravy is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Malabar/vine spinach gravy is something that I’ve loved my entire life.
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.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook malabar/vine spinach gravy using 19 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Malabar/vine spinach gravy:
- Prepare 1 big bunch malabar spinach
- Make ready 1 cup split pigeon pea lentil(toor dal)
- Make ready 1 small ball tamarind
- Get 1 onion
- Take 1 tsp turmeric powder
- Take 1 tsp Jaggery powder
- Get To grind–
- Take 1 tbsp boiled toor dal
- Get 3 tbsp coriander seeds
- Take 1 tsp cumin seeds
- Make ready 1/4 tsp fenugreek seeds
- Make ready 1/2 tsp black pepper corns
- Get 4-5 numbers red chillies
- Make ready 1/3 cup grated fresh coconut
- Take For seasoning–
- Take 3 tsp oil
- Make ready 1/2 tsp mustard seeds
- Make ready 2 red chillies
- Make ready as per taste salt
However, both belong to different families. 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.
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.
Red vine Malabar spinach is a. 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. 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. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
