In coastal areas, Malabar spinach (vine spinach) is one of the most commonly used leafy greens during the hot summer. It can be easily grown in your home garden as it is often referred to as 'backyard herb'. Malabar spinach is a rich source of iron, calcium, vitamin A and other antioxidants. Traditionally, Malabar spinach is used as an excellent remedy for constipation, mouth ulcers, anemia, urticaria, piles, and bleeding problems, and many. Just like spinach, it is consumed through a variety of dishes. Basale hashi is an authentic and tasty havyaka recipe to soothe your stomach. Let's see how to prepare basale hashi -
Ingredients
- Malabar spinach leaves - 10 to 15 (along with tender stems)
- Green chilies - 2
- Water - 1/2 cup
- Freshly grated coconut - 3 to 4 tbsp
- Whisked curd - 1 cup
- Salt as per taste
- Jaggery (optional)
For seasoning
- Finely chopped onion - 1 medium-sized
- Urad dal - 1/2 tbsp
- Mustard seeds -1/2 tbsp
- Curry leaves - 4 to 5
- Dried red chiles - 1 or 2
- Oil - 2 tbsp
- Pinch of asafoetida
Method
- Cook finely chopped Malabar spinach and green chilies in water and let it cool
- Grind freshly grated coconut in a mixer grinder and add the mixture to cooked Malabar spinach
- Add a cup of curd and salt. Mix well
- Season it with fried onions, mustard seeds, urad dal, curry leaves, asafoetida, and red chilies
- Mix well and serve the basale hashi with hot rice!
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