Ingredients
2 cups finely chopped Malabar spinach / basale soppu / vaali
1 cup raw jackfruit / kadgi / halasina kaayi cut into chunks
Salt to taste
For the masala paste:
1 cup fresh coconut gratings
chickpea size tamarind
5 byadgi / kashmiri chillies roasted in 1/2 tsp oil
Grind the above ingredients adding water, into a fine paste
For the tempering:
6 tsp oil
10 crushed garlic cloves
Procedure
Wash the veggies well and cook in cooker with 1/2 cup water and a little salt
Transfer the cooked veggies to a vessel, add the ground masala. Add water and adjust the consistency of the gravy (semi-thick)
Let the curry boil for 10 mins and turn off the flame
In a small pan heat oil, add the crushed garlic and fry till it turns brown in colour
Add this tempering to the prepared curry and mix well
Serve hot with hot rice and enjoy.
You can also have this with dosa or idli.
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