Malabar spinach is commonly known as Basale in our coastal area. It is a common creeping vein in the backyard of every household.
Its leaf is very rich in iron, fibre, antioxidants and vitamins and low in calorie. This chutney that I prepare is very delicious and finger licking good!! One can enjoy this as a side dish with hot rice or roti. Here I have used bird eye chilles which is commonly known as gandhari chillies. These are tiny, very hot chillies of our region.
Basale leaves – 1 bowl (chopped)
Onion – 1 (chopped)
Garlic cloves – 4
Green chillies or bird eye chillies – 2 (as required)
Jaggery – 1tsp
Tamarind – ½ tsp
Oil – 1 tbl sp
Seasoning: Oil – 1 Tsp, mustard – ½ tsp, cumin – ¼ tsp and curry leaves.
- Take little oil in a pan, add chillies, chopped onions,garlic and fry for a while.
- When onion becomes light brown, add chopped basale leaves and fry until it wilts.
- Add salt, jaggery, tamarind and cook for a while.
- When it is done, switch off the gas.
- Cool the mixture and grind this into smooth paste. If required add very little water.
- Season with oil, mustard, cumin and curry leaves.