Comments on: Greens and papaya sidedish (Vali bhajji – pappayi randayi)

By: vijaya

vijaya — Wed, 13 Aug 2008 06:21:26 +0000

Yesterday i try this recipe using Spinach insted of Vali bhaji.It was very delicious.My husband likes it very much.
Can i make masala & keep it in freeze,so that when it will take less time for the preparation of bhaji.Is it affet the smell of masala.May the fresh masala flavour is more than the frozen one.

Shilpa: I do not think it is good idea to make masala and keep. You can use frozen coconut to start with, which makes things faster.

By: vijaya

vijaya — Tue, 12 Aug 2008 06:18:02 +0000

Hi Shilpa,
Today i was thinking,what should i make using raw papaya beside the regular papaya salad.
Your recipe is littel bit different.I will definately try this.
Thanks for such a nice recipe.

By: Raaga

Raaga — Mon, 07 Jul 2008 10:07:54 +0000

I found Vaali yesterday and made vaali and daali ghalnu saambhare

By: Chetna

Chetna — Tue, 31 Oct 2006 22:26:15 +0000

My mom calls this “pejje randayi” (to be eaten with “pej”… In her version, she does not add any dal and she grinds coconut, red chillies, garlic, a little soaked raw rice, red chillies and tamarind.. Adds the masolu to boiled vali and papaya and then tempers it with fried garlic\curry leaves…Sjhe also makes this with “Red Bhajji” which turns a beautiful red in colour !!

By: L.G

L.G — Tue, 11 Jul 2006 19:20:01 +0000

Yippee!! Guess what? I had some malabar spinach in my garden and was looking for some recipe!! Great!!

By: Diane

Diane — Tue, 11 Jul 2006 13:23:49 +0000

Ohhh…I think this might be what the Thai call “slippery vegetable” (in Chinese sen choi). I see it sometimes at the Chinese markets. I love its flavor, and will definitely try this.

Thanks for the great reference link!

By: Shilpa

Shilpa — Tue, 11 Jul 2006 11:53:58 +0000

Thanks Sudha.
Diane, Have a look at this and you might get an idea.

By: Diane

Diane — Tue, 11 Jul 2006 06:15:27 +0000

This looks great – thanks!

I had no idea green papaya was used in Indian cooking. I only use it for Thai salads. They are widely available at Vietnamese or Cambodian markets, and sometimes at local specialty markets (i.e. Berkeley Bowl here in the SF Bay Area). Although since turnover isn’t as fast in the regular supermarket, choice and freshness are much better at the Vietnamese markets.

Is “Indian Spinach” or “Vietnamese spinach” either of the following…
a) amaranth (there are two kinds – red and green, both with floppy leaves). A summer green, available widely here in asian markets this time of year.
b) water spinach, also known as morning glory. It has hollow stems and long arrow shaped leaves.

By: sudhavinodh

sudhavinodh — Tue, 11 Jul 2006 04:03:33 +0000

Shilpa, i love pappaya sabji..mom used to make a sabji too..but dont remember them now..thanks for sharing..

BTW shilpa i have seen the raw pappaya in PATH MARK stores..But it is seasonal i guess…

By: Shilpa

Shilpa — Mon, 10 Jul 2006 18:04:56 +0000

Aruna, Raw papays are available at Chinese market and rarely in farmer’s market also. But I haven’t seen then in American grocery stores.