Recipe of Awsome Malabar/vine spinach gravy Cooking Basics for Newbies

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. Indian Foods Malabar Spanish ( RED VINE SPINACH) Recipe. It has a high amount of protein for a plant. Malabar spinach is an edible vine and crunchy green from East Asia that has gained popularity in home gardens.

Malabar/vine spinach gravy is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Malabar/vine spinach gravy is something that I have loved my entire life. They are nice and they look wonderful.

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 can achieve that.

The ingredients needed to make Malabar/vine spinach gravy:

1. Get 1 big bunch malabar spinach
2. Make ready 1 cup split pigeon pea lentil(toor dal)
3. Take 1 small ball tamarind
4. Take 1 onion
5. Make ready 1 tsp turmeric powder
6. Take 1 tsp Jaggery powder
7. Take To grind–
8. Get 1 tbsp boiled toor dal
9. Prepare 3 tbsp coriander seeds
10. Get 1 tsp cumin seeds
11. Prepare 1/4 tsp fenugreek seeds
12. Prepare 1/2 tsp black pepper corns
13. Get 4-5 numbers red chillies
14. Make ready 1/3 cup grated fresh coconut
15. Prepare For seasoning–
16. Get 3 tsp oil
17. Get 1/2 tsp mustard seeds
18. Take 2 red chillies
19. Prepare as per taste salt

Basella alba is an edible perennial vine in the. The Malabar spinach (Basella alba) and Spinach (Spinacia oleracea) are leafy vegetables with similar nutritional content and benefits. However, both belong to different families. More so, the Malabar is suited for the tropical regions whiles the spinach is for the temperate regions.

Instructions to make Malabar/vine spinach gravy:

1. Wash and clean spinach thoroughly, separate leaves from stems, chop leaves in chunks and chop stems in to long pieces, use tender stems only.
2. In a cooking vessel add chopped leaves and stems, chopped onion, turmeric powder and enough water and let it cook.
3. 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.
4. 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.

However, both belong to different families. More so, the Malabar is suited for the tropical regions whiles the spinach is for the temperate regions. 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. Slightly mucilaginous the leaves and tender stem is used in curries, soups or stir-fries.

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