All Konkanis are familiar with Vali bhajji (Malabar spinach or basale soppu in Kannada). Many of us grow it in our backyard so that we can use it whenever we want. It is very common to see a wooden structure called mantov on which bhajji grows abundantly. These days we get them abundantly in market or brought to our door steps by vegetable sellers.
Following picture is from our backyard. It is a small plant right now, but will grow nicely in the months to come.
The most popular dishes with this are vali bhajji randayi prepared in 3 different varieties – with garlic , with green papaya , with prawns etc.
My grandmother used to prepare this sasam frequently at my native at Sirsi. It is an easy and quick side dish that goes well with chapathis or rice.
Ingredients: 1 cup chopped vali bhajji leaves 3/4 cup coconut 3-4 green chillies 1/4 tea spn tamarind A pinch asafoetida 1 tea spn mustard seeds Salt Oil
Method: Heat a little oil and put mustard seeds. When they start popping, put asafoetida in it. Add finely chopped vali leaves and water (1/2 cup), cover and cook. Cool to room temperature. Keep it aside. Grind coconut, green chillies, tamarind and salt with a little water to the chutney consistency. Add the cooked vali to this chutney and grind for awhile (2-3 rounds). Leaves should be a bit mashed but should not become a paste. Serve with chapathi or as a side dish with rice.
Serves : 4-5 Preparation time : 15mins
This is another quick fix dish that I have come to love. I am a fan of ennegayi which has a combination of eggplants and peanuts. But I had only the huge eggplant that we get in any grocery store here (and sometimes I am very lazy to do stuffing). So I made the normal stir fry with eggplants and potatoes and added crushed peanuts. It turned out very delicious. It has become a regular at our home for couple of months now.
It tastes great when made little spicy, so increase the chili powder if you can handle more spice. Fry for a bit longer to make the eggplants and potatoes crunchy.
Ingredients: 1 cup chopped eggplant 1 cup chopped potatoes 1/2 tea spn chili powder 1/2 tea spn mustard seeds 1/4 tea spn tamarind extract(optional) 5-6 curry leaves 1/2 cup peanuts Oil Salt
Method: Roast peanuts and grind into a coarse powder. Heat oil and add mustard seeds. When they start popping, add curry leaves. Add eggplants, potatoes, salt and fry for 5-6mins. Now add chili powder, fry for sometime, close the lid and let it cook on a medium heat (do not add water). Add the tamarind if using and mix well. Now add the peanut powder. Mix well. Serve hot.
Serves : 2-3 Preparation time : 20mins
