Konkani Malabar Spinach Curry (Vali Bendi) with Coconut & Tamarind

Konkani Style Vali Bendi Recipe – Malabar Spinach Curry

This Konkani Style Vali Bendi recipe brings a delightful and nutritious twist to your daily meals with its vibrant flavors and the goodness of Malabar spinach (locally known as Vali). Originating from the coastal Konkan region, this curry is a simple, yet mouthwatering dish made with tender spinach leaves cooked in a rich, aromatic mixture of fresh coconut, dry red chilies, and tamarind paste. It’s not just flavorful but packed with nutrients – a perfect addition to any vegetarian meal. Known for its high fiber content and ability to aid digestion, Malabar spinach is also recognized for reducing cholesterol levels, making this curry a healthy, wholesome choice for the family.

Ingredients:

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Course: Side Dish

Cuisine: Konkan

Diet: Vegetarian

Instructions:

1. Dry Roast the Dry Red Chilies:

   • Begin by heating a skillet or frying pan on medium heat. Add the dry red chilies and dry roast them for a few seconds until they release their aroma. This step enhances the flavor of the chilies and prepares them for grinding.

2. Grind the Coconut Paste:

   • Once the red chilies are roasted, remove them from the heat. Let them cool slightly before transferring them to a blender. In the same blender, add the fresh coconut and tamarind. Add a little water and blend all the ingredients into a smooth paste. This coconut paste is the base of the curry, bringing creaminess and a rich flavor to the dish.

3. Prepare the Curry Base:

   • Heat a pressure cooker and add a tablespoon of oil (preferably coconut oil for an authentic taste). Add the garlic cloves, slightly crushed, and sauté them until they begin to sizzle and release their aroma.

4. Sauté the Spinach:

   • Add the chopped spinach leaves (Vali) to the pressure cooker. Sauté the spinach for a few seconds until the leaves begin to wilt. The vibrant green leaves will soften quickly, releasing their natural juices and flavors.

5. Cook the Curry:

   • Add the ground coconut-tamarind paste to the pressure cooker. Stir to mix well with the sautéed spinach and garlic. Pour in about 1/2 cup of water and add salt to taste. Stir the curry gently, allowing the ingredients to combine.

6. Pressure Cook:

   • Close the pressure cooker lid and cook the curry for about 2 whistles. After the second whistle, turn off the heat and allow the pressure to release naturally. This cooking method ensures the spinach and spices meld together to create a rich, flavorful dish.

7. Serve:

   • Serve the Konkani Style Vali Bendi hot with steamed rice. Add a dollop of ghee on top for extra richness and flavor. Pair it with a traditional side like Konkani Style Mooga Ghushi (a mung bean curry) for a complete meal.

This simple and healthy Konkani-style Malabar spinach curry is perfect for everyday lunch, packed with flavor, nutrients, and a burst of coastal charm. Its fresh, aromatic taste makes it a delightful addition to any meal, providing both health benefits and deliciousness in every bite.

Enjoy this delightful Vali Bendi as a part of your meal and experience the wholesome taste of the Konkan cuisine in your very own kitchen!