When I posted the ash gourd vadi recipe yesterday, I had mentioned that it can be used in many different dishes. As few of you have already put these vadis to dry, I thought of posting this recipe which can be made with these delicious pieces. I made this after a long time and I simply loved the taste.
Traditionally red amaranth leaves(tamdi bhajji) or malabar spinach(vali bhajji) or spinach can be used for this dish. Actually the malabar spinach or normal spinach gravy(bhajji ambat) is made with either onion or garlic seasoning. But during those fasting days when people don’t eat onion/garlic or those who never eat these two, make the gravy with these vadi seasoning. I must say, these vadis take this simple gravy to a whole new level. The gravy gets its amazing aroma which is to die for.
1/2 cup toor dal
1/2 cup frozen/fresh coconut
4 red chilies
1/4 tea spn tamarind extract or 1-2 pieces of tamarind
8-10 ash gourd vadis
3/4 cup chopped red amaranth leaves(tamdi bhajji) or malabar spinach(vali bhajji) or spinach
1/2 tea spn mustard seeds
A pinch turmeric
Cook dal, greens with turmeric in pressure cooker.
Grind coconut, chilies and tamarind to a smooth paste.
Heat a little oil and add mustard seeds. When they start popping, add the vadis and fry till they turn brownish.
Pour in the coconut paste, cooked dal-greens and salt. Cook for 5-6mins till done.
Serve hot with rice.
Serves : 2-3
Preparation time : 20mins