Malabar Spinach gravy with Clams (Basale Soppu Berake Aashe in kannada – Karwar Preparation)

Malabar spinach is a well-known nutritious vegetable and a natural coolant and has many other health benefits. Sharing my native preparation that I learnt from my mummy, which is common during the summers. I have added clams as it enhances the flavor of this gravy. Generally, we serve this with Rice Gruel (Ganji in kannada). A must try recipe, if you love this leafy vegetable.

Ingredients:

· Malabar spinach (Basale in Kannada / Mayalu in Marathi) – 1 big bunch

· Clams (shell fish) – 22-25 pieces

· Freshly grated Coconut - 1.5 cup

· Turmeric Powder – 1/2 tsp

· Coriander seeds - 1 tbsp (slightly roasted)

· Mustard seeds – ¾ tsp (slightly roasted)

· Methi seeds – less than ¼ tsp (slightly roasted)

· Black pepper – ½ tsp (slightly roasted)

· Bedgi Mirchi – 7-8 (slightly roasted)

· Raw Rice – 1 ½ tsp (slightly roasted, this will give thickness to the gravy)

· Dried Kokum petals – 4-5 (this is used for sourness; you can replace this with raw mangoes as per the season)

· Salt

Method:

· First separate the leaves from its stem and wash it very well in running water.

· Now chop them roughly and cut the stems into little finger sized pieces.

· Now transfer the chopped leaves and stem in a utensil, add 1 cup of water and cover the utensil with a lid. Let it cook on medium flame.

· After 5-6 minutes add the clams in the utensil and add the kokum petals or slices of raw mango. After 2-3 mins add salt and give a good mix.

· Let’s prepare the ground masala for the gravy.

· Heat a pan and dry roast all the ingredients that is mentioned above on low flame till they turn aromatic. Let the roasted spices cool down.

· Now add the roasted ingredients, freshly grated coconut and turmeric powder in a mixer jar. Add little water and blend to a fine paste.

· Now add the masala paste to the cooked spinach and add water if required to adjust the consistency of the gravy. Mix well. Do not make it very runny.

· Let it come to a boil. Turn off the flame.

· Serve it with rice as a side dish. We generally have this with Ganji (rice gruel).

*** If you wish to make it Vegetarian follow the same process, but add very small sliced onion and 3-4 cloves of garlic while grinding the coconut mixture.