Vali ~ Tingalavre Ambat / Malabar Spinach ~ White Bean Curry …… A spicy curry seasoned with onions. Goes very well with rice ….. Totally Amchi Dish …… A favourite of Konkani Saraswats .....
Vali / Basale / Malabar Spinach is a leafy creeper vegetable extensively grown in most parts of India. These are green palm sized oval shaped leaves with thick stems climbing plant. It is known under various common names, including Pui, vine spinach, red vine spinach, climbing spinach, creeping spinach, buffalo spinach, Malabar spinach etc. Both the tender stems and the leaves are used while preparing the curry. We GSB Saraswats are highly partial towards this vegetable. These are grown even in the backyard of the houses by making provision of small sticks for the plant to support climbing. If the leaves are very large, we even make small sized Patrado out of it.
We GSB Saraswat’s prepare mainly two types of dishes out of these one Ambat and the other bendi …. Ie. giving them either onion seasoning or with garlic. For Ambat churned dal is added while bendi is prepared by using only masala. Non vegetarians prepare these using dried as well as fresh prawns know as ambat but dal is avoided adding when fish is used. This vegetable adapts itself very well with any other vegetables also. Served with hot rice this is a very filling and satisfying meal for us. I have already prepared vali with dried prawns before and posted it also, will share the link below. Today I have prepared the same using fresh prawns. Do prepare this awesome dish, you will never regret it, but will prepare it often and enjoy it rice with your family.
Soak Tingalavro / white bean in plenty of water over night.
Peel off the skin and chop one large onion finely and keep aside ready.
Wash and chop the leaves of one small bunch of Vali / Malabar Spinach finely. You should at least have 5-6 cups of chopped leaves. Cut the stems into 3 inch pieces. Rinse in colander under running water.
Rinse the tingalavro / white bean under running water and put it in a pressure cooker pan. Top it with the chopped Vali / Malabar Spinach along with the cut stems. Add in 2 cups of water. Pressure cook all to 2-3 whistles. Let the pressure drop on its own. When cool, remove the lid and pour the cooked vali-tingalavro into a large vessel.
To be ground: Grind 2 cups of freshly grated coconut with marble sized tamarind and 8-10 Kashmiri Red Chilly with required amount of water to a very fine and thick paste.
Remove the ground paste and add it to vali – tingalavro mixture in vessel and mix well. Add in water if necessary to bring to thick curry consistency. Add salt to taste and bring to a boil, lower heat and let simmer for some time. Add water if its too thick.
Prepare the Seasoning : Add the chopped onion in a small pan with 3 tblsp of oil and fry it on medium heat till evenly golden brown. Keep stirring often to avoid the onions getting burnt in some places. Remove and pour over the Vali-Tingalavre Ambat / Curry and mix well.
Cover and keep aside the ambat / curry for 10-15 minutes for the flavours to seep in. Serve the Vali – Tingalavre Ambat / Curry with freshly cooked Red boiled Rice or any other rice of your preference. Tastes yummy with hot rice.