One more very famous dish from North Kanara. Vali bhajji (bhajji or bhaji means Greens) is a kind of greens grown at everybodys house there. They use the leaves(“pallo” in Konkani) and stems(called “dentu” in Konkani) of this for making different kinds of currys. It can be used with prawns, khubbe(a kind of shellfish) and many more.
I did not know what is it called in English, I serached in google and found that it is called “Vaali”. (I will search for this when I go to Price choppers next time). Very strange!!!. Because it is called Vali in Konkani too. In Kannada it is called “Basale Soppu”. Click here for a picture.
Few days back one of our friend mentioned about Vali bhajji Ambat with Garlic. So I wanted to prepare it immediately (Yes..If I feel like preparing something I have to do it, otherwise I wont get good sleep!!!). So I thought of an alternative, I used Spinach in the place of Vali bhajji and the taste was still great.
Vali bhajji(Basale soppu) 3 cups
Toor daal 3/4 cup
Coconut 1 cup
Red chillies 5
Coriander seeds 1 tea spn
Garlic 7 (small) cloves
Turmeric a pinch
Oil 1 tea spn
Tamarind pulp 1/2 tea spn
Jaggery or sugar 1 tea spn
Cook daal, bhajji, chopped onion with a pinch of turmeric.
Heat oil and fry coriander seeds. Grind with coconut, tamarind, red chillies to a smooth paste.
Mix the cooked daal with masala and salt. Add sufficient water to bring it to curry consistency. Cook till masala is completely done. Remove from heat.
Heat oil and add garlic. Fry till they turn slightly brown in color. Add it to curry & close the lid immediately to retain the flavour of garlic.
Serve hot with rice.
Serves : 5
Preparation time : 30min