Vali Bhaji (Vali /Indian Spinach/ Malabar Spinach/Poi Randai)

Vali(Konkani), Mayalu(Maharashtra), Basale Soppu(Karnataka), Poi (northern India), Malabar Spinach (universally), Indian Spinach, Vietnamese Spinach- there, I know only so many names for this Malabar spinach vegetable :) It belongs to the spinach family and has thicker leaves that's juicy and tastes more like citrusy and peppery.

This vegetable is grown in the backyard (a creeper), it is a very low maintenance plant and it almost grows like a weed :) Vali bhaji or Vali randai is a very authentic Konkani dish, loved by almost everyone and no prices for guessing that it is a coconut based curry :) (Yes, Konkanis use coconut as a base for everything, they cannot survive without it) For once this dish is not meant to be spicy and since it uses dal(lentils) and coconut it has a nice sweet taste to it, very very kid friendly dish. If you don't find indian spinach in the market, you can use this recipe on spinach leaves, comes out just fine.

Now I have to go down the memory lane when I am updating new posts on my blog. It has kind of become a must to do thing especially when I cook authentic dishes hehe. I like this randai more when it is made with prawns or clams(kubbe). I did not have it today so I made plain randai. I remember how I used to pick most of the prawns from the curry for myself :) Brings back warm memories of me visiting my aunt's town by the beach and having this curry :)

That rich color, aroma, greens, nutrients, happy smiles on my family members after hogging this curry, surely makes me all mushy and happy inside.

Let us take a look at the recipe:

Ingredients:

• 2 cups chopped Vali leaves
• 1/2 cup tovar dal (lentil)
• 1 onion finely chopped (medium size)
• 1 tomato chopped (medium size)
• 1/2 cup grated coconut
• 1 tbsp coriander seeds roasted
• 4-5 red dry chilies roasted
• 1 walnut size tamarind
• pinch of turmeric (haldi)
• salt to taste

Tempering:

• 1 tsp mustard seeds
• 4 pods garlic roughly chopped
• 1 tbsp onion chopped finely
• 1 or 2 tbsp oil
  
  
  

Preparation:

ground coconut masala

cooked dal and vali leaves

• Clean the vali leaves and chop them finely. Chop the stems in 2-inch size. 
• In a pressure cooker, add vali leaves, tovar dal, onion, salt and tomato. Pour water just enough till all the ingredients are immersed and pressure cook for 3-4 whistles. 
• If you cook it in a utensil, cook till dal is done.
• In the meantime grind coconut, roasted coriander seeds, tamarind, turmeric, roasted dry chillies in a mixer/blender. Add water little by little and make a thick paste.
• In a wide bottom pan, add this ground coconut masala and bring it to a quick boil.
• After all the pressure is released from the cooker, take out the vegetable mixture and add it into the pan. Let it cook for 10 minutes, simmer it further for 5 more minutes. Adjust salt and water as per your desired consistency. 
• Keep stirring occasionally, else dal will stick at the bottom. 
• Make a tempering/tadka of oil, add mustard seeds, as it splutters add garlic, then onions and fry till its brown, now pour it over the Vali randai. 
• Served hot with plain rice, peji (parboiled rice) or roti.

Shown here is: Vali Randai with Plain Rice, Papads, Cucumber and Chilli Pickle.

njoY!! happY cookinG!!

Health Benefits:

Home grown Malabar Spinach in a pot

Vietnamese spinach(Vali) is rich in amino acids. Helps to prevent anemia due to high iron content present in it. It is said to be good for people suffering from rheumatoid arthritis. It is rich in vitamins, minerals and contains a high content of fibre. Helps in the digestion process. Juice of Malabar spinach(Vali) has medicinal value. It is said to prevent urinary problems, hypertension, heart diseases. Juice of Vali leaves and coconut water acts as diuretic. It is low in calories and fats.