Vali / Basale / Mayalu Ani Jeeve Sungata Ambata / Malabar Spinach Spicy Curry With Fresh Prawns .....
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. It is also known as Mayalu in Marathi in Mumbai. 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.
Clean 20 – 25 large sized fresh prawns by remove the outer shell part and also the head and tail part of it, also de-vein it. Wash in plenty of water and keep it ready aside.
Peel off the skin and chop 2 large sized onions finely and keep aside ready.
Wash and chop the leaves of one large bunch of Vali / Basale / Malabar Spinach finely. You should at least have 10-12 cups of chopped leaves. Cut the stems into 3 inch pieces. Rinse in collander under running water.
Put both the chopped vali leaves along with the cut stems in cooker and add about 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 into a large vessel.
To be ground: Grind 2 cups of freshly grated coconut with marble sized tamarind and 8-10 Kashmiri Red Chilly (plus or minus depending upon individual preference) with required amount of water to a very fine and thick paste.
Remove the ground paste and add it to Cooked vali in vessel. Add ½ of the chopped onions (leave the rest for seasoning) and mix well. Add salt to taste and bring to a boil, add in the cleaned prawns and cook for another 5 minutes. Now lower the heat to minimum and let simmer for 5-7 minutes. Add water if its too thick. Remove from heat and keep aside.
Prepare the Seasoning : Add the remaining 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-Prawn curry and mix well.
Cover and keep aside the ambat / curry for 10-15 minutes for the flavours to seep in.
Serve the Vali prawns ambat curry with freshly cooked Red boiled Rice or any other rice of your preference.
** For Vali ambat with dry prawns / Malabar spinacy curry with dried prawns Recipe, Please follow the link given below ……
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