material:
• 6 cups Malabar Spinach/Bazaarre, or use regular spinach (palak) instead
• 2 cups of vegetables such as unripe papaya or gourd
• salty
• ¼ teaspoon turmeric
• 1 tablespoon
• 2 cups of water Adjust to taste
• ¼ cup dried beans, optional
for masala paste
• ¾ cup fresh coconut
• 4 teaspoons coriander seeds
• ½ teaspoon cumin seeds
• ½ teaspoon black mustard seeds
• 2 grams teaspoon
• 4-5 dried red chili peppers Adjust to your liking
• ½ cup water
• ½ cup chopped onion
• 6 large cloves or 12 small cloves of garlic
• ¾ tsp oil
• tamarind gooseberry size
For hot oil seasoning / tadka
• 1-2 teaspoons unrefined coconut oil, preferably
• 1 dried red chili pepper
• 1 sprig of curry leaf, optional
• ½ teaspoon black mustard seeds
procedure:
roasting spices
• In a heavy-bottomed skillet over medium heat, toast the coriander seeds, mustard seeds, cumin seeds, and dried red pepper in a few drops of oil until toasted and fragrant (be careful not to burn the spices). .
• Remove these spices to a plate
• In the same skillet, roast the horsegrams over medium heat until they change color and are toasted and fragrant.
• Roast the chopped onion and garlic in half a teaspoon of oil until golden brown
make coconut masala paste
• Add roasted spices, roasted horse grams, coconut and tamarind to a blender or mixer grinder and add enough water to blend to a smooth paste.
• Bring the coconut to room temperature. If not, use lukewarm water to keep the fat from separating from the coconut.
curry making
• Spinach stems take a long time to boil, so boil them in plenty of water first.
• Add salt and turmeric, cover and steam
• Once the stems are half cooked, add fresh chopped papaya or gourd if using
• When the vegetables are almost cooked, add the Malabar spinach
• Add jaggery
• Add cooked beans if using
• When the vegetables are cooked, add the masala paste
• Dilute with water until desired consistency
• Taste and adjust salt and jaggery to your liking
• Bring the curry to a light boil over medium heat, stirring occasionally.
• Heat for another 2 minutes and turn off the heat
hot oil seasoning/takka
• Heat the oil in a small thick-bottomed pan,
• Add mustard seeds and crushed red pepper
• When the mustard pops, add the curry leaves, pour in the oil, and put the spices on top of the curry.
• cover.Mix and serve over rice
If you don’t have coconut oil and don’t like it, use your favorite oil. But to get the real Konkani flavor, use coconut oil only!!
