Mangalorean Spinach (ವಾಳ್ಚೆ ಭಾಜಿ)and Black Eyed Bean Curry |Malabar spinach (ಬಸಳೆ)curry |Valchabaji скачать в хорошем качестве

Mangalorean Spinach (ವಾಳ್ಚೆ ಭಾಜಿ)and Black Eyed Bean Curry |Malabar spinach (ಬಸಳೆ)curry |Valchabaji

Hi Viewers! If you like my recipes please like & Subscribe to support my channel, Thank you 😍 #merecipesaaataste #mangaloreanrecipes #food #malabarspinachrecipe #malabarspinach #vegrecipe #food #vegrecipes Vali Bhaji | Wali Bhaji | ಬಸಳೆ ಸೊಪ್ಪಿನ ಪಲ್ಯ | Vali Bhaji Randhay | Basale Soppina Curry | Valchebaji Ani Guley | Basella Alba | Mangalore Spinach Curry(ಬಸಲೆದ ಕಜಿಪು ) malabar spinach or Poi Curry | Mayalu chi Bhaji |Vaali Ambat | ಬಸಳೆ ಸೊಪ್ಪಿನ ಸಾಂಬಾರ್ |Wali Mayaluchi bhaji मायाळूची भाजी **************************************************************************************************** Facebook page 👉 https://www.facebook.com/profile.php?... Follow @ Instagram 👉   / merecipesaaataste   ***************************************************************************** INGREDIENTS : 400 g Fresh malabar spinach (valchebaji) ½ cup black-eyed beans (soaked overnight) For the masala paste:- Dry roast : 1 tbsp coriander seeds 1 tsp cumin seeds ½ tsp mustard seeds ½ tsp pepper powder Roast with 1 tsp oil:- 5-6 dry red Kashmiri chili 1 sliced onion 4-5 small garlic cloves ¾ cup fresh coconut While grinding this paste: small ball of tamarind pinch of turmeric Salt to taste METHOD : Pluck the leaves from the stem, wash thoroughly, and drain well. Cut the stems 3 to 4 inches cut the leaves roughly, and set aside. Discard the water from the soaked beans. Wash and add in the cooking vessel along with spinach stems, salt, and 2-3 cups of water. Cover and cook until 60-70 per cent cooked. In the meantime, roast all the ingredients, coriander, cumin, pepper, and mustard, on low until you get a nice aroma. Then, 1 tsp of oil to saute the rest of the ingredients: dry chilli, onion, garlic, and coconut for a few seconds. Set aside to cool completely. Now grind all the roasted ingredients, tamarind, and turmeric powder, add a little water, and grind to a smooth paste. Now add roughly chopped leaves, sliced onion, some salt, and cover, and cook for 1 minute on high heat. After 1 minute, add ground masala along with a little jar of washed water, and salt (check and add salt) and give a good mix (keep the consistency not too thick or thin). Cover and simmer for another 2-3 minutes on medium heat. Then give a good mix and done, remove from the heat. Serve hot with rice and Enjoy!