Prawns and Greens curry (Vali bhajji sungta ambat)

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

13 thoughts on “Prawns and Greens curry (Vali bhajji sungta ambat)”

  1. Hi!
    Loved seeing this recipe on your blog. Grew up eating a version of it and have never made it myself. Brought back lovely memories of growing up on fishy food in Goa. I saw that in your last post you mentioned you could not find ‘tefla’. I would love to send you some I have with me here. So do send me your full postal address to [email protected] and they’ll be there in a few days:-)

  2. Pingback: Aayi’s Recipes » Greens and papaya sidedish (Vali bhajji - pappayi randayi)

  3. Oops!!. I am sorry LG. I donno how I missed it. I have updated the post now. Thanks a lot for pointing it out. Actually since I had used the frozen palak (which had very tiny palak pieces), it is not even visisble in picture :(.

  4. Hey Shilpa,
    Wanted to let you know this recipe has now become a staple at our place. It is SO delicious — the combination of dal, spinach and shrimp gives it an out-of-this-world flavor. And the leftovers are even more tasty (if that’s possible).

    Thanks so much for these recipes. I’m now off to finish up making my rava iddli recipe from your site (will let you know how it turns out). Thanks again!
    -Amanda

  5. Manjula, I have heard sukkil sungat being added to this in few house. I don’t remember my mom adding it though. The one with fresh prawns is the most loved version at my home. Do give it a try sometime. It tastes great.

  6. Hi Shilpa,

    I cook this way without dal. I want try your recipe now.

    15-20 prawns
    1 cup vegetables (use any one variety)drumsticks,brinjal,mangalore cucumber,raw mango,potato,lauki or bread fruit.
    3/4 cup fresh/frozen coconut
    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
    1/2 tsp jeera
    A pinch turmeric
    Oil
    Salt

    or

    just add 1 tbsp of bafat powder, 1 flake of garlic, 1/2 chopped onion and tamrind and grind to a fine paste. Boil the vegetable with little salt and when cooked add the (prawns fresh/dried)or clams/squid and add the grinded masala and boil till done.check for salt.
    sony

  7. Hi Shilpa,
    I usually cook this without dal.
    15-20 prawns
    1 cup vali bhajji (or spinach)
    3/4 cup fresh/frozen coconut
    1/4 tsp jeera
    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.

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