Malabar/vine spinach gravy. Malabar spinach/pui shak in this video I show an idea how to grow vine malabar spinach using plastic শাখা থেকে কিভাবে পুঁই শাক গাছ করা হয় Grow the stems. In today's episode we look at how to grow Malabar Spinach in a container. We look at everything you need to grow Malabar Spinach, from the soil selection to.

Malabar spinach is an edible vine and crunchy green from East Asia that has gained popularity in home gardens. Also known as acelga, bratana, ceylon spinach, Chinese spinach, Indian creeping spinach, climbing spinach and vine spinach, Malabar spinach is not technically a spinach but it. Malabar spinach has stiff, slightly spongy leaves reminiscent of chard. You can have Malabar/vine spinach gravy using 19 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Malabar/vine spinach gravy

It's 1 big bunch of malabar spinach.
Prepare 1 cup of split pigeon pea lentil(toor dal).
It's 1 small ball of tamarind.
You need 1 of onion.
Prepare 1 tsp of turmeric powder.
Prepare 1 tsp of Jaggery powder.
Prepare To of grind--.
Prepare 1 tbsp of boiled toor dal.
Prepare 3 tbsp of coriander seeds.
Prepare 1 tsp of cumin seeds.
It's 1/4 tsp of fenugreek seeds.
It's 1/2 tsp of black pepper corns.
Prepare 4-5 of numbers red chillies.
It's 1/3 cup of grated fresh coconut.
Prepare For of seasoning--.
You need 3 tsp of oil.
It's 1/2 tsp of mustard seeds.
It's 2 of red chillies.
Prepare as per taste of salt.

Because of its texture, it's best used cooked rather than in salads. Malabar spinach leaves on a kitchen towel. Image Credit: Brian Yarvin/Photographer's Choice/Getty Images. The Malabar spinach ( Basella alba ) and Spinach ( Spinacia oleracea) are leafy vegetables with similar nutritional content and benefits.

Malabar/vine spinach gravy step by step

Wash and clean spinach thoroughly, separate leaves from stems, chop leaves in chunks and chop stems in to long pieces, use tender stems only..
In a cooking vessel add chopped leaves and stems, chopped onion, turmeric powder and enough water and let it cook..
Pressure cook pigeon pea lentil until mushy, now dry roast all the masala ingredients, except coconut and Jaggery. grind all this with coconut and tamarind to a smooth paste adding the required amount of water..
Now add cooked lentil and masala paste, salt and jaggery to a boiling gravy, cook untill done and raw smell of the masala evaporates, add seasoning of mustard seeds and red chillies to the gravy..your delicious Malabar spinach gravy is ready to serve with hot steamed rice..

However, both belong to different families. More so, the Malabar is suited for the tropical regions whiles the spinach is for the temperate regions. Malabar spinach is a type of edible, nutritious, leafy green plant. There are a few different types of Malabar spinach, with the. The hearty vine grows well in high heat, unlike other plants used for similar purposes, and is generally considered low-maintenance if planted in appropriate conditions.