Vali Bhendi (Koddel)/ Malabar Spinach Curry Seasoned with Garlic.

“Vali Bhendi (Koddel)/ Malabar Spinach Curry Seasoned with Garlic” … A simple delicious curry from Konkani Saraswat Cuisine prepared almost in every home who has access to these delicious leaves which are also available in most of the places through the souther parts of India. … Luckily I do get them in Mumbai and it is the most loved veggie that tastes great when prepared with spicy gravy masala and served with rice … Yummilicious … 

** I have posted many dishes with Vali ie Malabar spinach before, as this is our most favorite among leafy vegetables. Today’s curry to has been posted before in combination of pulses before, the only difference here is I have used only the leafy veggie. The name bhendi or koddel means somehow the same to me as both recipes are same with garlic seasoning. I presume when it is used with addition of pulses it is called koddel and bhendi when used as it is, well frankly I am not sure, but a delicious dish for sure and I always say what is there in a name, it is the taste of the food that matters. You can use the search option for other similar dishes and try out the same and enjoy with your family and friends. Without running into much details on vali as I have already written enough about it, let us move on to this simple recipe. Do try out this delicious recipe, if you have access to vali in your vicinity and before I forget, I must mention that this curry tastes best when served with red boiled rice. 

** Here is the simple preparation of “Vali Bhendi (Koddel)/ Malabar Spinach Curry Seasoned with Garlic” … My Style …. 

** Wash and finely chop the leaves of Vali/ Malabar Spinach and cut the tender stems into 3 inch sized pieces. You should have about 5-6 cups of chopped leaves and 2 cups of the stems approximately. Rinse this also under running water, drain of the water, add this in a pressure cooker pan along with sufficient water and pressure cook on medium heat to about 3-4 whistles. Let the pressure fall on it own and then open the lid and pour the cooked contents into a thick stainless steel vessel. 

** Masala to be Ground : Grind 2 cups of freshly grated coconut with and 8-10 Kashmiri Red Chilly and a small marble sized piece of tamarind with required amount of water to a very fine and thick paste. You can use the cooked water from the pressure cooker while grinding, I always do it. The ground paste should be very fine in texture. 

** Remove the ground paste and add it to cooked vali in vessel and mix well. Add in water if necessary to bring to thick curry consistency. Cook all on medium heat till it comes to a boil, keep stirring to avoid it getting burnt at the bottom. Add salt to taste, mix well and cook on low heat for about 5-8 minutes. 

** Prepare the Tempering : Heat 1 tblsp of oil in a small pan, when hot lower the heat to medium and add in peeled and crushed 10-12 fresh garlic, fry till they are evenly browned. Pour this over the simmering curry and remove the curry from fire. Cover and keep it aside for the flavors to seep into the curry. 

**“Vali Bhendi (Koddel)/ Malabar Spinach Curry Seasoned with Garlic” is done and ready to be served. Serve the curry hot with red boiled rice (ukde sheetHa) or any rice of your choice. If you do not prefer to eat rice, you can serve the curry with roti, chapatti or paratha too, in which case see to it that the gravy of the curry is slightly thicker. Thinner texture gravy does not go well with roti. Enjoy this dish with your family and friends and do give me a feedback.