Malabar Spinach | Malabar Spinach with Black Eyed Beans
Malabar spinach, called Basale soppu in Mangalore, is a special variety of spinach. This is one of our comforting and a favorite curry with malabar spinach. It is so good and comforting that you can just slurp spoonsful of it from the bowl. Black Eyed Peas are rich in the best sort of fiber which is soluble fibre which helps to eliminate cholesterol from the body. Quick and easy to make, a hearty, tasty vegetable dish.
3 cups spinach, roughly chopped
½ cup black eyed peas
salt , to taste
½ tsp turmeric powder
5 dried red chillies
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 teaspoon coriander seeds
1 small onion (chopped)
2-3 cloves of garlic (with skin for grinding)
1/2 cup grated coconut
1 gooseberry size ball of tamarind
3 tbsp oil for frying
3-4 garlic cloves, peeled and smashed
3-4 pearl onions, sliced
For the Masala:
For Tempered Seasoning:
Cook the black eyed peas with enough water, till it is soft and cooked through.
Dry roast the red chillies, coriander seeds, pepper, cumin, mustard one by one till you get a nice aroma. Be careful not to burn any of the ingredients or they will taste bitter. Remove and let them cool.Grind them to a coarse powder.
In the same pan, add the coconut, garlic and chopped onions and saute till the coconut turns color ever so slightly and leaves out all the moisture and the onions have become translucent. Remove from heat. Once cool, add it to the powdered spice, add tamarind a few tablespoons of water and grind all these ingredients to a coarse paste.
Bring this paste back to the pan and add a little more water to make it a thick sauce of sorts. Over medium high heat, add the spinach and the cooked black eyed peas along with the water. Add salt and turmeric powder and some more water if needed and bring it to a boil.
Meanwhile in a pan, heat the oil for tempered seasoning and add the garlic and pearl onions to it. Once they are nice and golden in color, add this on top of the curry.
Mix well and serve with rice or rotis.
- Use only freshly grated coconut and frozen coconut.
- Do not burn the spices.