Few days back I blogged about Vali bhajji ambat and prawns curry . Now it is time for a delicious dish having both vali bhajji (Indian Spinach, Malabar Spinach or Vietnamese Spinach) and prawns( sungat ).
This dish is cooked in almost all houses in North Kanara. Usually Prawns or khubbe (clams) are used for this dish.I recently tried this dish with Spinach ( Palak ) because I was not having the Vali . It came out very delicious. The greens and prawns give an out of the world taste to this gravy.
Ingredients: 15-20 prawns 1 cup vali bhajji (or spinach) 3/4 cup fresh/frozen coconut 1/2 cup toor daal 4 red chillies 1/2 cup chopped onion 1/2 tea spn tamarind extract or 1-2 pieces of normal tamarind 1 tea spn coriander seeds A pinch turmeric Oil Salt
Method: Cook toor daal and greens with a pinch of turmeric. Heat oil and fry coriander seeds. Grind fried coriander with coconut, red chillies and tamarind to a smooth paste. Heat oil and fry onion till they turn slightly brownish. Add prawns and fry for sometime(till the prawns turn white in color). Add cooked daal and ground masala . Add salt and cook till masala and prawns are completely cooked. Serve hot with rice.
Serves : 4-5 Preparation time : 20 min
I dont know how I forgot to blog about this delicious recipe. One of my cousin recently reminded me of this.
At our home, we call this Aayi’s bhaji (just to distinguish from Amma’s bhaji !!!). This is prepared with either puri or dosa.
In Konkani Paattal means ‘a substance which has more liquid’ (Please somebody give me a more suitable word here). This name is given because the other bhaji I mentioned above is a dry bhaji. Though the ingredients for both the bhajis are exactly same, because of the different procedures of cooking, they have a great difference in taste.
Ingredients : Potatoes 3-4 Onions 2-3 Coconut ½ Cloves(lavang) 5-6 Cinnamon(Chakke,dalchini) 2 inch piece Tamarind 1/2 tea spn Pepper  5-6 Red chillies 5-6 Coriander seeds 1 tea spn Oil 1 tea spn Salt
Method: Heat the oil. Fry cloves, cinnamon, red chillies,pepper and coriander seeds. Grind with coconut, tamarind and salt. Peel and cut potatoes in small pieces. Cut onions. Cook onions and potatoes in water. When cooked, add the ground masala. Cook for 10min. Serve with dosa or puri.
Serves : 4 Preparation time : 30min
