Konkani Vali Ambat

Vaali Ambat or Vaali Bhaji Randayi is a Konkani coconut curry recipe. This leafy vegetable is known as Vaal or Vali Bhaji in Konkani, Mayalu in Marathi and Basale Soppu in Kannada. I guess its English names are Malabar Spinach or Chinese Spinach.
There are a few variations to this Vaali Ambat - one is made adding papaya, another one with sukke sungta/dry prawns and third with bikan/jackfruit seeds.

Ingredients:
Vaali Bhaji/Mayalu/Basale Soppu - a bunch
Toor Dal/Split Pigeon Peas - 1/4 cup
Onion - 1 small
Garlic/Lasun - 4 big cloves
Grated Coconut (Fresh or Frozen) - 1 cup
Dry Red Chillies - 5
Coriander Seeds/Dhane - 1 tbsp
Tamarind/Chinch/Chincham - about 1/2 tsp
Turmeric/Haldi - 1/4 tsp
Salt
Oil

How to prepare Vaali Randayi:

• Separate the leaves (paalo in Konkani) and stems (dente in Konkani) of vaali bhaji. Roughly chop the washed leaves. Use the tender stems and cut it into big pieces. Medium chop the onions. Crush the garlic cloves.
• Wash toor dal well and cook it in about 1 cup water till it turns soft. I used a pressure cooker.

• Roast coriander seeds and dry red chilies with few drops of oil. Saute at low flame till coriander seeds slightly darken, turn aromatic and chilies turn crisp.
• In a big pot, add cooked toor dal, chopped vaali bhaji, tender stems, chopped onions. Mix and cook it covered. Add water if required.
• Meanwhile, grind grated coconut, turmeric, tamarind, roasted chilies, coriander seeds to a slightly coarse paste. This coconut paste is known as Masol or Masalo in Konkani.
• Add this coconut paste and salt to the pot when veggies are about half cooked. Cook it covered till the stems are cooked and you get the desired consistency.
• For tempering/phanna/tadka, heat about 1 tsp oil in a small pan. Add crushed garlic cloves and saute till garlic turns golden brown. Pour this tempering in the pot. Mix and serve Vaali Ambat with rice, papad, pickles and Batate Phodi.