Due to unavailability of VaaLi or Malabar Spinach, this dish laid back in my memory which used to be my favourite. Whenever Amma brought VaaLi home, it was mostly Vaali Ambat. I used to make frequent requests for this Sukke also. It's so easy to make and finger licking good. I can have a couple of bowlfuls of this dish and easily skip a meal given an option. Recently most of the supermarkets have this on offer and I am a happy girl. During last visit, I bought two bunches and they were undiscriminatedly divided to make a Bong Side Dish with Hilsa fish head (which is like a classic) and the next day I make this dish.
VaaLi / Malabar Spinach - 1 punch
Coconut - 1/2 cup, grated
Red chillies - 8-10 (or as per spice tolerance)
Tamarind - a marble sized ball
Salt - to taste
Coconut oil - 2 tbsp
Garlic cloves - 10-12
1. Chop leaves of spinach and cut the tender stems in 1" pieces. Pressure cook for 2 whistles.
2. Grind together coconut, red chillies, tamarind and salt together with a little water.
3. Add this masala to the cooked spinach and boil well till well blended. Adjust any salt required. Keep aside.
4. Heat oil in a pan. Add the garlic cloves and saute on low flame till they are uniformly cooked on all sides.
5. Pour this tempering on the spinach mixture.
6. This is served as an accompaniment with rice.
Sending this to Priya's Veggie/Fruit A Month - Coconut