Vali Bhaji Alva Mande Ghassi/ Malabar Spinach Colocasia Root Masala Curry.

Vali bhaji alvamande ghassi is a konkani style delicious coconut masala curry made with red malabar spinach and colocasia root, goes well with rice. Red malabar spinach is a leafy vegetable. Malabar spinach is called vali Bhaji and colocasia root is called alva mande in konkani.

The following ingredients are needed to prepare Vali Bhaji Alva Mande Ghassi.

Ingredients:-

Red malabar spinach. - 1 bunch
Colocasia root.           - 4 or 5
Salt.                            - to taste

For grinding Coconut Masala Paste:-

Grated coconut.   -1 cup
Dry red chillies.   - 4
Turmeric powder. -1/4tsp

For Seasoning:-

Coconut oil.     -1tsp
Urad dal.          -1tsp
Mustard seeds.  -1tsp
Dry red chillies. -2 broken into halves
Curry leaves.      - 1 spring

Instructions:-

1). Peel the outer skin of colocasia roots and chop into medium thick lengthy pieces and wash well in water. Keep aside.

2). Seperate the leaves and stems of red malabar spinach and wash well.Roughly chop the spinach leaves and keep aside. Chop the stems into 1and 1/2 inch lengthy pieces and keep aside.

3). Grind grated coconut, dry red chillies and turmeric powder to a smooth paste adding very little water. Keep aside the ground coconut masala paste.

Method:-

1). Pressure cook the chopped colocasia roots and chopped red malabar spinach stems and leaves for 2 whistles adding 1 cup of water.

2). Transfer the pressure cooked colocasia roots, red malabar spinach stems and leaves along with cooked water in a wide bottom pan.

3). Add required salt into the pan.Mix well and boil for 2 minutes on low flame.

4). Add ground coconut masala paste into the pan and mix with the cooked colocasia roots and spinach leaves and stems. Boil for 3 minutes on low flame and switch off the flame.

5). Heat coconut oil in a small pan for seasoning. Roast urad dal and splutter mustard seeds and saute well. Add broken dry red chilly pieces and curry leaves into the pan and fry in oil for a second and switch off the flame.

6). Pour the above seasoning into the masala curry in the pan. 

A very tasty Vali bhaji Alva mande Ghassi is ready to serve with rice.