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.

Banana Stem Dry Curry ( Baale Dindina Palya)

Ready To Serve Banana Stem Dry Curry

Banana stem dry curry is a side dish and it is one of the healthy dish. Banana stem is used for preparing curries, salads and many more items. It is said that Banana Stem should be eaten at least once a year to cleaning the whole body.
 I have prepared dry curry which can be served as side dish and it goes well with chapatis, rotis, pooris and with plain rice.
Banana Stem is called Baale Dindu in Kannad, Vazhapindi in Malayalam, Vaalethandu - Tamil and Tandal or Tana or Haalm in Hindi.
Lets see some benefits of eating Banana Stem in our diet. 
Banana stem is a rich source of fiber and it helps to ease constipation. It is also a rich source of potassium and Vitamin B6. It helps to produce of haemoglobin and insulin. It helps the body to fight against infection. Potassium helps in the proper functioning of muscles. It also helps to prevent high blood pressure and maintain fluid balance within the body. Banana stem is said to be a diuretic (helps get rid of extra water (urine in the body ) and and helps to detoxify the body. Banana stem is used for prevent and treat kidney stones.  
You need to wash and remove many folders of the stem and finally you will see the usable vegetable. Wash it nicely and cut them into small pieces. (take away the fiber thread which occurs while cutting. Just take away from your finger. Roll them on your finger while cutting.  Soak the cut banana stem pieces in Butter milk. It helps to retain the white colour of banana stem. Or it turns brown or black. You can soak them in plain water too. ( but better soak in sour butter milk).
No onions or garlic is used in this dish.

Things Needed : 

Banana Stem : 2 cups ( around 1 Meter  stem)
Coconut: 1/2 Cup
Lemon juice : 1 Table spoon
Green Chilly : 2
Oil : 1 Table spoon
Mustard seeds : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Curry leaves : 5 to 6
Coriander Leaves : 2 Table spoons
Salt : Required
Turmeric powder : a pinch

Method :

1. Wash and remove the inner stem and wash it again. Wash green chilly coriander leaves and curry leaves.
2. Cut it into small pieces and put it in water or butter milk. ( I used water). cut green chilly and coriander leaves.

3. Grate coconut and keep it aside.Squeeze out the lemon juice and keep it aside.
4. Now keep a pan on the fire and heat. Add oil, mustard and urid dal. Let mustard seeds splutter.
5. Add jeera and cut green chilly. Fry for 10 seconds. Add curry leaves.

6. Squeeze out the water from the pieces of banana stem and add it to mustard mixture.
7. Mix it well and add  1/2 cup of water. Add little turmeric powder, cover it and cook till they turn soft.

8. Add salt and mix it once the pieces turn soft.
9. Cook on low flame and add grated coconut. Put off the fire and add lemon juice.

10. Mix it well and shift the ready Banana Stem Dry Curry to a serving dish.  Serve with the main dish you prepared.

Note :

You can cut them in to small so that it cooks faster. Do not add more water it may not taste good. Adding more oil is optional. Adding garlic or onions are also optional. Adding little garam masala also adds to the taste.
Time : 30 minutes . (preparation 15 minutes + cooking time 15 minutes). 
Serves : 3 to 4 .