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.
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
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