VAALI BHENDI

VAALI BHENDI 

"Vaali" is what we call Malabar Spinach in my mother tongue, Konkani. This is called "Basale Soppu" in Kannada. The Malabar Spinach is a climbing vine much akin to the usual spinach. It is also called Vine Spinach. This plant has numerous health benefits. 

Even with the limited space available in a balcony garden, I have grown Vaali in pots which comes in handy from time to time. You can easily grow them by planting the firm stem in a pot. 

Elsewhere in this blog you will find other recipes for dishes made with Malabar Spinach such as:-

• Vaali Ambat
• Basale Soppina Tambuli 

Today's recipe is for another popular Konkani dish- made with Malabar spinach - called Vaali Bhendi. 

In our cuisine, a bhendi is a spicy coconut-based side dish made with legumes or vegetables topped with a seasoning of garlic. 

In this side dish, we use both the leaves and the stems of the spinach which we call Dhento. 

Tip: I usually add 1 tsp of raw rice while grinding the masala to improve its texture.  

Ingredients:-

• Vaali ( Malabar Spinach), one bunch or about 250- 300 gms
• Coconut Gratings, 1 cup
• Roasted Red Chillies, 6-7
• Tamarind, size of a small marble 
• Raw Rice, 1 tsp
• Salt, to taste

For Seasoning:- 

• Garlic Cloves, lightly crushed, 8-10
• Oil, 1 tbsp 

Method:-

Wash the Vaali leaves and the stems 

Remove the Vaali leaves from the stems and chop them roughly 

Select the tender stems and chop them. Keep aside

In a vessel cook the Vaali leaves and tender stems in adequate water 

Chop the remaining not so tender stems (Dhento) into 1" pieces 

Cook the dhento in a pressure cooker or in a vessel separately as these take longer to cook 

In a mixer jar grind together the coconut gratings, roasted red chillies, tamarind and raw rice to a smooth paste adding just the required amount of water

Add the ground paste and salt to taste to the cooked Vaali leaves, tender stems and the dhento and mix well

Adjust the consistency by adding required amount of water and bring to a boil

Then lower the flame and let it simmer for 4-5 minutes stirring from time to time

In a small seasoning pan, heat 1 tbsp of oil and when it gets hot add the lightly crushed garlic cloves  and sauté till they become golden brown

Add the seasoning to the Vaali Bhendi 

Serve hot with steamed rice