Basale is a fast-growing, soft-stemmed vine. Its thick, semi-succulent, heart-shaped leaves have a mild flavour. Malabar spinach is high in vitamin A, vitamin C, iron, and calcium. It is low in calories, but high in protein. Malabar spinach is also known as climbing spinach. In Kannada it is known as Basale and in Marathi its called mayalu. In Mangalorean Cuisine the leaves and stems are used to make Basale Rassa especially in combination with Jackfruit seeds ... and a hit combination with fresh prawns, clams and dried shrimps. Basale also works very well with Kudu (horsegram / kulith). Last week during my visit to Mangalore, I had the opportunity to get some fresh Basale ... as my relatives have these vines growing in their backyard.
Ingredients :
1 bunch Malabar Spinach/ Basale / Mayalu
25-30 medium Prawns cleaned and deveined
1 cup grated coconut
7-8 bedagi chillies
1/2 tsp turmeric Powder
1 tsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp mustard seeds
small marble size tamarind
1 small onion chopped
5-6 garlic cloves
salt to taste
Method :
1. Separate the leaves and stems of malabar spinach/ basale and wash them properly. Roughly chop the leaves and cut the tender stems into 4 inch pieces.
2. Pressure cook the stems and leaves in 1-2 cups of water and salt for 2 whistles.
3. Dry roast the bedagi chillies and spices in a pan. Then grind together grated coconut, bedagi chillies, turmeric, coriander, cumin, mustard, tamarind, onion, garlic and 1/2 to 1 cup water to a smooth paste.
4. Transfer the ground paste into the cooker containing basale and cook on medium flame. Give the curry a boil. Now add the cleaned fresh prawns and cook for 5-10 minutes. Switch off the flame.
5. Serve hot with steaming hot rice.
1 bunch Malabar Spinach/ Basale / Mayalu
25-30 medium Prawns cleaned and deveined
1 cup grated coconut
7-8 bedagi chillies
1/2 tsp turmeric Powder
1 tsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp mustard seeds
small marble size tamarind
1 small onion chopped
5-6 garlic cloves
salt to taste
Method :
1. Separate the leaves and stems of malabar spinach/ basale and wash them properly. Roughly chop the leaves and cut the tender stems into 4 inch pieces.
2. Pressure cook the stems and leaves in 1-2 cups of water and salt for 2 whistles.
3. Dry roast the bedagi chillies and spices in a pan. Then grind together grated coconut, bedagi chillies, turmeric, coriander, cumin, mustard, tamarind, onion, garlic and 1/2 to 1 cup water to a smooth paste.
4. Transfer the ground paste into the cooker containing basale and cook on medium flame. Give the curry a boil. Now add the cleaned fresh prawns and cook for 5-10 minutes. Switch off the flame.
5. Serve hot with steaming hot rice.
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