This is a very popular dish from North Kanara. Vali bhajji (bhajji or bhaji means Greens) is a kind of greens grown in almost every backyard there. The leaves(“pallo” in Konkani) and stems(called “dentu” in Konkani) of this are used for making different kinds of curries. It can be used with prawns, khubbe(a kind of shellfish) and many more.
Few days back one of our friend mentioned about Vali bhajji ambat with Garlic. So I wanted to prepare it immediately (Yes..If I feel like preparing something I have to do it, otherwise I wont get good sleep!!!). So I thought of an alternative, I used spinach in the place of Vali bhajji and the taste was still great.
3 cups Vali bhajji(Basale soppu) or spinach
3/4 cup toor dal
1/2 cup onion
1/2 cup fresh/frozen coconut
5 red chillies
1 tea spn coriander seeds
1 tea spn chopped garlic
A pinch turmeric
1/4 tea spn tamarind extract
1 tea spn jaggery or sugar(optional)
Cook dal, bhajji, chopped onion with a pinch of turmeric.
Heat oil and fry coriander seeds. Grind with coconut, tamarind, red chillies to a smooth paste.
Mix the cooked dal with masala and salt. Add sufficient water to bring it to gravy consistency. Cook till masala is completely done. Remove from heat.
Heat oil and add garlic. Fry till they turn slightly brown in color. Add it to curry & close the lid immediately to retain the flavor of garlic.
Serve hot with rice.
Serves : 3-4
Preparation time : 30min
PS: Many people don’t add toor dal to this dish. We add for thickness.