Spinach Spicy Gravy (Vali Bendhi)

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After Spinach in Moongdal and more recently Spinach Paratha, Spinach makes another appearance this time as Spinach Gravy. This is among the spicy dishes and does not need dal. Very easy and very tasty !

What you need to have:

1. Chopped Spinach – 3 cups

Chopped Spinach

Ingredients of Wet Masala:

1. Fresh grated coconut – 1/2 cup

2. Red chillies -4-5

3. Turmeric powder- 1 teaspoon

4. Onion – 1 small

5. Ginger -1″ piece

6. Bilimbi – 2-3  OR tamarind – A little

Ingredients of Wet Masala

What you do with what you have:

1. Wash and chop spinach fine as shown in image 1. Cook it in the cooker in the cooker as usual for about 20 minutes  till done.

Cooked Spinach

2. Place a spatula with 2 teaspoons of cooking oil in it on medium flame. When heated add red chilli to it and switch off the flame and just stir fry in it.

3. Grind all the ingredients of wet masala in the mixer including fried red chillies adding water in steps to a medium fine consistency. 

Ground Wet Masala

4. Transfer the cooked spinach to broad based bowl and add ground wet masala from step 3 to it. Add required quantity of salt to it and bring it to boil.

Ingredients of Seasoning:

1. Crushed Garlic pods – 8-10

2. Cooking oil  – 3-4 teaspoons

5. Place a spatula with 4 teaspoons of cooking oil in it on medium flame. When heated add crushed garlic pods to it and fry till light brown. Season it to the dish and it is ready to serve now.

Ready to serve Vali Bendhi

Enjoy hot with rice. One can even enjoy it with jwari roti. Yummmm !!!!

How long it takes: 45 Minutes

Number of servings: 4

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10 thoughts on “Spinach Spicy Gravy (Vali Bendhi)

    gowri said:
    March 10, 2010 at 11:40 am

    Looks yum. Adding ginger and Turmeric is new to me. Thanks for sharing.

    vanamala said:
    March 11, 2010 at 10:17 pm

    Lovely …never tried this …will try

      prathibalrao responded:
      March 16, 2010 at 2:19 pm

      Hi Vanamala,

      Do try out the same and lemme know the feed back please.

    Aparna said:
    March 11, 2010 at 11:03 pm

    Hi Pratibha Maayi,

    The dish looks awesome. It is one of my favourite Amchi meals.

      prathibalrao responded:
      March 16, 2010 at 2:18 pm

      Hi Aparna,

      As u said it is also one of the favorite of all of us in the family.

    prathibalrao responded:
    March 16, 2010 at 2:17 pm

    Hi Gowri,

    Of course it is a modified version of the recipe.

    Dinkar said:
    April 24, 2010 at 8:17 pm

    Hi Pratibha,

    This is is my favorite amchigele dish. But just a minor question(if you are in agreement): does the spinach (vali) here refers to Malabar Spinach (Latin: Basella Alba) which grows a lot on the Western Coast (Mangalore, etc) ? If so, I love the stem (Konkani: dentu) of this plant too!

      prathibalrao responded:
      April 25, 2010 at 8:24 am

      Hi Dinkar,

      The stem of course as you said can also be added to the dish. But now-a-days people (in the sense my kids itself) do not have the patience to chew and throw it as well. so else it is very tasty.

    Dinkar said:
    April 25, 2010 at 5:31 am

    Hi Maayi – Apologize for not properly addressing in my earlier mail…

    Dinkar.

      prathibalrao responded:
      April 25, 2010 at 8:25 am

      Hi Dinkar,

      Please addres me as prathiba only. I always accept it.

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