Malabar spinach (Basella alba) is a soft-stemmed vine that is widely grown in the Indian subcontinent and Southeast Asia. It is also known as Ceylon spinach, climbing spinach, or vine spinach. Malabar spinach is very healthy and loaded with numerous benefits. It is a rich source of vitamin A and C, folates, manganese, and iron. It is also a good source of magnesium, phosphorus, and potassium
Ingredients 1 bunch malabar spinach 1 tablespoon coconut oil 1 small onion 3-4 cloves garlic 1-2 green chilli 1 teaspoon jaggery 1 big piece tamarind Salt to taste For tempering/tadka 1 teaspoon coconut oil ½ teaspoon mustard seeds 1 dried red chilli 1 teaspoon urad dal 5-6 curry leaves ½ teaspoon asafoetida (hing) 1 bunch basella
In a frying pan, heat 1 tablespoon of coconut oil. Add onion, garlic, and green chilli. Saute until the onion is translucent (3-4 minutes).
Add the chopped leaves, jaggery, tamarind, and salt. Mix well, cover, and simmer for 5-6 minutes (until the greens cook well)
Turn off the heat and let the mixture cool down completely. Grind it into a smooth paste and transfer to a serving bowl
For the tempering, heat 1 teaspoon of coconut oil and add mustard seeds. Once it splutters, add urad dal, dried red chilli, hing, and curry leaves. Mix well and turn off the heat.
Add this tempering to the ground chutney and serve
Malabar Spinach Chutney served with Idlis