“Vali ani Bikkanda Upkari (Malabar Spinach- Jackfruit Seeds Bhaji/ Stir Fry)” … traditional recipes from GSB Konkani Saraswat cuisine is a must-try for anyone eager to explore the authentic coastal flavors … Upkari is a everyday staple in almost all homes prepared to be served during meals that includes simple tempering to seasonal veggies with a balance of tang and spice … try this simple- healthy upkari/ bhaji and enjoy your meals … Yummilicious …
** Malabar Spinach/ Vali/ Basale is a leafy vegetable, a creeper with thick stems that is one of GSB Konkani Saraswat’s favorite and we prepare many dishes using the same, both veg. and non.veg. In my hometown where there is backyard or garden facility in the compound of their own home, people often grow it and relish the same. It can easily be grown even in your window grills as the grill will give it the support to climb on and will grow beautifully, but you must have plenty of sunshine for it to grow properly.
** Being a favorite I often purchase it whenever available and as the bundle I had purchased this time was a huge one I just had to prepare it each day as a different item to avoid leftovers. Vali means ambat with dry prawns for all in my home and we can’t think out of the box, however I try to include a little bit of all through the year so as to not miss out on any. Fresh Jackfruit seeds are in season now and leafy veggie with the seeds are a traditional recipe for all amchies, so here it is simple, yet delicious.
** Here is my simple recipe for “Vali ani Bikkanda Upkari (Malabar Spinach- Jackfruit Seeds Bhaji/ Stir Fry)” … My Style …
** Wash and finely chop the leaves of Vali/ Basale/ Malbar Spinach. You should at least have 2-3 cups of the same. Also, cut a few tender stems into 1 inch sized pieces. Add both into a colander together and rinse under running water and keep it aside to let the water drain of completely until needed to be cooked.
** Remove the outer dried white covering/ skin of bikkanda/ jackfruit seeds/ halasina beeja and then slice them lengthwise into 4-6 pieces depending upon the size of the seed. The inner brown skin attached to the seed need not be removed and those, which loosen, can be discarded. Rinse and keep aside for the excess water to drain off. I have used about 15- 18 number of jackfruit seeds here.
** In a pressure cooker pan add the drained jackfruit seed pieces in a layer and then top it with the drained vali/ Malabar spinach. Add about ½ to ¾ cup of water only and pressure cook on medium heat to one whistle only. Remove and let rest for the pressure to release on its own, then open the lid and keep it aside ready.
** Note : I use pressure cooker method for faster- easier cooking and when followed properly it gives perfect results. If desired you can cook directly in vessel too, by adding a little bit of water and cooking until done, this consumes time. Do not add water in excess, the leaves too contain a lot of water which is sufficient for cooking.
** To prepare the Upkari/ Bhaji : Heat 1-2 tblsp of coconut oil/ narlele tela or any edible oil, in a thick bottomed kadai/ pan. When the oil is hot add in 1 tsp of mustard seeds (sasam/ rai), when it begins to splutters add 4-5 red chillies (sukki mirsanga) broken to pieces, large pinch of hing (asafoetida) powder, pinch of haldi (turmeric) powder, a few curry leaves (kadipatta/ karbevu) and fry for few seconds.
** Add in the pressure cooked jackfruit seed- Malabar spinach along with the water if any and mix well. Add 1-2 tblsp of jaggery (goda/ bella) powder or grated, salt (namak/ meeta) to taste, mix well, cover and cook until done, taking care to see that there are no traces of water left in the bhaji. Lastly add in 2-3 tblsp of freshly grated coconut (soyi/ nariyal), mix well and let cook for 2 minutes without covering on medium heat. Remove from fire and keep it aside covered for 5 minutes and its ready.
** “Vali ani Bikkanda Upkari (Malabar Spinach- Jackfruit Seeds Bhaji/ Stir Fry)” is done and ready to be served. Tastes best served hot as a side dish along with other dishes during meals. This is a very tasty dish that can be savored with dal- chawal/ roti, however, it is equally tasty and can be relished as it is too. I served it as a side dish during lunchtime with “Butter- Carrot Curd Rice (Dahi Bhaat), Vali- Cabbage Sannapolo/ Malabar Spinach- Cabbage Spicy Dosa), Ambuli Nonche (Raw Mango Pickle)” and it was a lovely combination of dishes. Try including seasonal veggies into your meals as simple upkari and reap in their full nutrient benefits. It is natures gift to mankind that certain veggies grow in particular season making it appropriate to be consumed for good health.
** There are many “Vali/ Malabar Spinach” and “Bikkanda/ Jackfruit Seed” recipes already shared in my blog before, both of which to I am sharing common links below, you may browse through and prepare them this season ….
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Thanks.