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

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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
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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 water. cover and cook until 60-70 percent cooked.
In the meantime roast all the ingredients coriander, cumin, pepper, and mustard on low until you get a nice aroma. Then 1 tsp oil to saute the rest of the ingredients dry chili, 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!