Vaali ani Bikkand galnu upkari

              Vaali as it is known in konkani  is widely known as Malabar Spinach in English,Malabar cheera in malayalam and Bassale in kannada and tulu languages.It is a popular leafy green vegetable commonly grown as backyard plant in the GSB home gardens.This is a seasonal veggie
              There are two varieties with Green stems with deep green leaves and Purple stem with deep green leaves with pink veins.
                     There is another seasonal vegetable, jackfruit seed which is also cooked along with the vali in this curry.This is a side dish which is very tasty and simple.

Ingredients :-

  1. Vaali leaves – 20 to 25
  2. Tender stem – 10 to15
  3. Jackfruit seeds – 6 to 8
  4. Red chillies – 3 to 4
  5. Garlic – 6 to 8 pods peeled
  6. Salt to taste
  7. Oil – 1 tbsp
     Vaali/Malabar Spinach climber grown at the backyard of my house

    Method:-                               

    First step is to separate the leaves from the stem.Wash them twice thoroughly with clean water.

    Chop the leaves and tender stem into 1″ pieces.

    Crush the jack fruit seeds or chop them into small pieces and keep aside. 

                                        

      • In a kadai heat oil and add garlic when it changes the colour slightly throw in red chillies broken into pieces.
      • Wait for a minute and then add the chopped jack seeds,vaali and the chopped tender stem.Add salt and 1/2 cup water for the seeds to cook.Close lid and cook for 5-10 minutes.By this time the vaali also releases water which is enough for the vegetables to cook.
      • Now remove lid and check whether the seeds are tender and soft.Switch off and serve hot with rice as a side dish.

      • If you wish can retain excess water in the upkari or can cook till it is dry. But we love to retain the water which goes well  to mix with hot rice and relish.

        Note: – Can avoid jack fruit seeds if not available and can make with just vaali and its tender stem.

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