Malabar spinach (Basella alba) is a tropical leafy green that is rich in vitamins A, C, iron, calcium, and antioxidants. It has a mild flavor and a mucilaginous texture, similar to okra. It can be eaten raw in salads or cooked in various dishes. It is also known as Indian spinach, Ceylon spinach, vine spinach, or climbing spinach.
To cook Malabar spinach vegetable, you will need:
- 1 bunch of Malabar spinach leaves and tender stems, washed and chopped
- 2 tablespoons of oil
- 1 teaspoon of mustard seeds
- 1/4 teaspoon of asafetida
- 2 green chilies, slit
- A few curry leaves
- Salt to taste
- 1/4 teaspoon of turmeric powder
- 1/4 cup of grated coconut (optional)
The steps are:
1. Heat oil in a large skillet over medium-high heat. Add mustard seeds and wait until they splutter. Then add asafetida, green chilies, and curry leaves. Fry for a few seconds.
2. Add the chopped Malabar spinach and salt. Mix well and cook covered for about 15 minutes, stirring occasionally, until the leaves are wilted and tender.
3. Sprinkle turmeric powder and grated coconut if using. Mix well and cook for another 5 minutes, until the coconut is toasted.
4. Serve hot or cold as a side dish with rice, roti, or bread.
Some of the benefits of Malabar spinach are:
It nourishes, makes the body stout, purifies blood, rejuvenates and acts as aphrodisiac. It helps to prevent weakness of bones, anemia, cardiovascular diseases and cancers of colon. It cools down the body and reduces inflammation. It improves digestion and relieves constipation.
References
Photography: recipemarker.com
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