Malabar Spinach Curry Recipe
Recipe type: Curries
malabar spinach curry – spiced coconut based curry made with malabar spinach and black eyed beans from the mangalorean cuisine.
- main ingredients:
- ¾ cup black eyed beans/lobia/chawli
- 1 to 1.5 cup chopped malabar spinach leaves and stems (mayalu or valchi bhaji or pui shaak)
- ¾ cup to 1 cup fresh grated coconut/nariyal
- 1 tbsp oil
- 1 small onion/pyaaz
- 1 medium tomato/tamatar
- 3 to 4 garlic/lahsun
- 1 tsp mustard seeds/rai
- a pinch of asafoetida/hing
- salt as required
- for dry roasting the spices:
- 3 tsp coriander seeds/sabut dhania
- 2 tsp cumin/sabut jeera
- 3-4 black peppercorns/sabut kali mirch
- ¼ tsp fenugreek seeds/methi dana
- 2 to 3 dry red chilies/sookhi lal mirch
- rinse and soak the black eyed beans or chawli/lobia in enough water overnight or for 5 to 6 hours.
- drain them and pressure cook the black eyed beans in 2 or 2.5 cups water along with salt, till they are cooked well and softened. they should not become mushy.
- heat a small skillet or pan. add all the whole spices and on a low heat dry roast them till aromatic.
- when the spices cool, add them to a grinder long with grated coconut.
- add some water and make a smooth paste of the roasted spices with the coconut.
- keep the coconut-spices paste aside.
- lightly crush garlic in a mortar-pestle keeping the peels on it. just crushing them lightly, not making a paste of them.
- finely chop the onions and dice the tomatoes.
- rinse and remove the leaves from the stems of the malabar spinach. small leaves can be kept intact. large leaves can be chopped.
- cut the tender stems in 1 or 1.5 inch pieces. if the stems are not tender, you will have cook them separately in water in a pan or pressure cooker, till they are cooked well.
- heat oil in a pan. crackle the mustard first.
- then add the crushed garlic with their peels. saute for 4-5 seconds
- add onions and saute till translucent. add the tomatoes and coconut spice paste
- stir and saute for 2 to 3 minutes.
- add the malabar spinach leaves and stems.
- stir and add 1 to 1.5 cups stock or water. season with salt and stir again.
- simmer the curry for 6-7 minutes on a low to medium flame.
- add the cooked black eyed beans and simmer for 6-7 minutes or more, till all the flavors are well blended. you will see specks of oil on top of the curry when its done.
- add water if required if the curry looks thick and continue to simmer.
- the curry is neither thick nor thin, but of medium consistency.
- lastly, garnish the curry with chopped coriander leaves if you prefer.
- serve the malabar spinach curry hot with steamed rice and chapatis.