Vaali (Malabar Spinach) Stir Fry

Hello friends ! I just returned from a trip to Mangalore, Udupi and Katapady to attend "Moonji" (Thread Ceremony) and a wedding.

I think I must have put on some weight after gorging on those rich and yummy food that is served during these functions. And as though this was not enough, there was function in the temple too ! There was lunch prasadam everyday during our stay !

After our return, I decided to make simple dishes to compensate for the excess food that I indulged. So instead of making the usual "Vaali aambat" I decided to make this simple, tasty and healthy stir fry.

“ Vaali” as it is known in Konkani language is one of the favorite leafy vegetable of the “Amchis” (GSB community). In English it is known as "Malabar Spinach". 

 Vaali Stir Fry

Ingredients:

Vaali	2 bunches
Garlic	7-8 cloves
Dry red chilies	2
Oil	1-2 tsps
Salt	As per taste

Method:

1. Wash and clean the “Vaali” or “Malabar Spinach” thoroughly in water. Separate the leaves from the stem.
2. Pile each leaf one on top of the other and cut them into into four pieces. In this way chop all the leaves and keep aside.
3. Cut the stems about two inches in length. Use only the tender stems.
4. Heat a wok or kadai preferably non-stick. Add oil.
5. When the oil is slightly hot, lower the flame. Crush the garlic cloves (do not remove the skin) and add them into the oil.
6. When the garlic cloves turn slightly brown, roughly break the red chilies into two and add the same into the wok. Stir for awhile.
7. Increase the flame and add the cut tender stems and continue stirring on a high flame till it is half cooked. Sprinkle a little water (with care) if it sticks to the wok/kadai.
8. Now add the chopped leaves and stir fry them till they wilt. Add salt and stir fry till it is done which should take about 5-7 mins.
9. Serve hot.

 Serves : 2

washed & cleaned "Vaali" in basket

Note:

• This dish goes well with "dal-chawal" combination.
• Do not add much water during cooking as the "Vaali" leaves its own water.
• Do not cover the kadai/wok during cooking so as to retain the green color of the spinach.

Dill & Spinach Curry

After having our fill of  yummy puddings, cakes and chocolates, I thought it would be a good idea to start the new year with some healthy and tasty recipes.

Leafy vegetables are now available in plenty. Dill is an aromatic leafy vegetable and when combined with spinach, it gives a very pleasant aroma to the dish. The more dill you add in combination of spinach, the more pronounced will be its aromatic flovour.  It depends on your "Dil" (heart) too! If "Dil Maange" more you can add more!. So the choice is yours. Do it with "Dill Se" !

In Hindi. Dill is known as Suwa and in Marathi "Shepu".

 Ingredients:

Moong Dal (Split Green gram)	1 cup
Spinach	2 bunches
Dill	1 small bunch
Onion	1 medium
Ginger	1” piece
Tomatoes	2
Salt	To taste
Seasoning ingredients
Oil	2-3 tsps
Mustard seeds	1 tsp
Chillies (green or red)	1-2

 

 Method:

1. Soak Split Green Gram (Moong Dal) for about an hour and then cook it with very little water.
2. Clean and wash Dill and Spinach separately. Chop them and cook them with little water for a few minutes or just blanch them to retain its green colour.
3. Chop tomatoes and onions and slit green or red (fresh) chilles.
4. Heat a pan. Add the seasoning ingredients. Fry till the mustard seeds pop.
5. Add chopped onion and tomatoes and fry till the tomatoes are soft and forms a paste. Add chopped ginger.
6. Next add the cooked moong dal and mix well. 
7. Finally add the cooked dill, spinach and salt. Give it a good stir and remove from flame.

 Note:

• This dish can be served with rice or chappatis.
• It is advisable to use slit red chillies instead of green chillies as these can be seen and removed easily or else you may end up with a burning tongue!

See here for more info on Dill:

http://en.wikipedia.org/wiki/Dill

To know the indian names of Dill see here:

http://www.indianspices.com/html/s0626dil.htm