Saturday, February 21, 2015

Basale - Bajji Chilli Spicy Curry (Malabar Spinach)

Ready to Serve Basale -Bajji Spicy Curry
Basale - Bajji Chilly Spicy  Curry is a spicy gravy dish and we can have them with chapatis, rotis, poori, dosa, idli and with plain rice.
As the name says it is bit spicy and of course you can adjust the spices according to your bud taste.
Here I have used Basale , Mangalore southe and Bajji Menasina kai ( it is known for its Bajji Menasina kai bonda).
Basale ( Kannada Language) is also known as Malabar spinach a healthy leaves. Basella alba is an edible perennial vine. It is found in Asia and Africa and used as a leafy vegetable. It is also known as vine spinach, red vine spinach, creaping spinach, climbing spinach, buffalo spinach, Malabar spinach and Ceylon Spinach.

In India it is known in different names like, Pui Shak in Bengali, Poi ni Bhaji - Gujarati, Basale Soppu in Kannada ( Karnataka). Vachi Bhaji or Vauchi bhaji in Konkani, Vellicheera - Malayalam. In Marati it is known as Mayalu and Poi Saaga in Oria, Kodip Pasali -Tamil, Bachhali - Telugu and Basale in Tulu.
Let us see the benefits of having Basale Soppu in our diet.
Basale ( Malabar Spinach) is very low in Calories and fats. It contain good amount of vitamins, minerals and antioxidants. They are good source of fiber that found in the stem and leaves and ease the constipation and bowel movements. They contain Vitamin A and good for protection of lung and oral cavity cancers.They contain Vitamin C and B - complex vitamins. They are also good sources of minerals like potassium, calcium, magnesium and copper.
Lets see the recipe now.
Basale - Bajji Chilly Spicy Curry do not contain Onions or Garlic.

Things Needed : 

Basale leaves : 2 Cups
Mangalore Southe kai : 1 Cup
Bajji Chilly : 2
Coconut : 1 Small Cup (2 to  3 Table spoons)
Jeera (Cumin Seeds) : 1/2 Tea spoon
Red Chilly (Byadagi Menasu) : 3 to 4
Tamarind : small marble size
Oil : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Ingh : a pinch
Turmeric Powder : a pinch
Curry leaves : 5 to 6
Coriander Leaves : 1 Table spoon
Salt : to taste;

Method :

1.Wash and Cut Basale, bajji Menasu, Mangalore Southe kai ( mangalore cucumber ) and coriander leaves.
2. Keep a pan on the fire and put cut basale soppu (Malabar spinach), southe kai pieces, turmeric powder  and cut green chilly pieces.
3. Add a cup of water and  cook till they are soft.
4. Grate coconut and grind it with jeera, tamarind and red chilly. Remove from the mixi jar and keep it aside.
5. Add the ground mixture once the vegetables are soft. Add salt and mix it well.
6. Bring it to boil. Add water if required.
7. Keep a small pan on the fire and heat. Add a spoon of oil and mustard seeds, urid dal.
8. Let the mustard spurt. Add curry leaves and ingh. Mix it well and put off the gas.
9. Put this fried mixture to cooked Basale Bajji Chilly Spicy Curry. Add coriander leaves and mix it well.
10. Serve with the main dish with little ghee.

Note : 

You can add any vegetable along with Basale leaves. You can also add onions while cooking (Optional). I have not added. You can add a spoon of soaked rice while grinding. It gives thickness to the curry. You can add lemon juice instead of tamarind. You can also add 1/2 tea spoon of garam masala powder to the curry. ( I have not added).

Time : 30 Minutes.
Serves : 2 to 3.