Another page says that Amaranthus tristis is the same as Amaranthus dubius (Doubtful Amaranth!) and gives one of the French names as ‘Epinard piquant’ (Piquant Spinach). Europeans would tend to call any green leaf which goes limp when cooked ‘Spinach’, so you couldn’t really rely on getting the same thing if you found it in a market as ‘Oriental Spinach’ – it might be one of several hundred different vegetables, all with different tastes! Even the botanists are not sure what it is, it seems!

I’d love to taste the real thing but would be happy to experiment with any green leafy vegetable, though the taste may not be the same.

I found your page, by the way, while researching ‘cow peas’ and I have marked your recipe as one to try

U know I had tried onion tambli, banana roti and kokum fish curry. Really very tasty and easy to make.

Thanks so much.

Smitha, “bhajji dento” and vali are different. I guess this is from ‘amaranthus’ family. I will post the picture if I get it somewhere.

Latha, cow peas are easily available in Indian store. Give this a try and you will love it .

Thanks Prema.

Shaheen, I did not use bamboo shoot when I tried here. In India we use fresh bamboo shoots. It is an optional ingredient and I did not use it .

Looks like a yummy recipe. I love Konkani food. And I always on the lookout for new sidedishes for chapathi. Will give this a try. I have mango at home but not sure about cow peas. Will let u know when i try it.

Thanks,
Latha

I love this dish. I used to eat it as soon as my mom prepared it, hot hot.!!!

Vaali here is called Oriental Spinach.

Thanks
Smitha