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Friday, 2 February 2018

VAALI BENDI (MALABAR SPINACHE CURRY)



INGREDIENTS
·       Spinach leaves with stem      -- 1 cup
·       Garlic                                          --  5 to 6 cloves
·       Fresh grated coconut              --  ½ cup
·       Red chilly                                   --   7 - 8
·       Oil for seasoning
·       Salt to taste


Method
Add few drops of oil to red chilly, fry for few seconds.  Then
Grind with grated coconut to fine paste and keep aside.  Pressure cook Malabar spinach with little water for and salt for 2 whistles.  Once it cools add grounded masala to it, boil it for 5 minutes.  Heat oil in seasoning pan, add fresh garlic, fry till light brown, pour this on boiling curry.  Serve this with boiled rice.

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