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Delicious Spicy and Garlicky Malabar Spinach and Black-Eyed Peas Curry from Mangalore

Malabar Spinach and Black-Eyed Peas Curry (Valchebaji Ani Gule Curry)

Aruna
This spicy garlicky Malabar Spinach and Black-Eyed Peas Curry (called Valchebaji Ani Gule Curry in Konkani Or Basale Soppu Chavli Curry in Kannada) is a traditional Mangalorean dish. Serve this delicious, vegan, gluten-free dish rice and papad on the side.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Soaking Time 4 hours
Course Accompaniment, Dinner, Lunch
Cuisine Gluten Free, Indian, Karnataka, Mangalore, South Indian, Vegan, Vegetarian
Servings 4 People
Calories 75 kcal
Equipment
  • Bowl
  • Tempering Spatula
  • Ladle for Stirring
  • Spoon
  • Knife
  • Chopping Board
  • Grinder
Ingredients
  
  • 2 Cups Malabar Spinach (Finely Chopped)
  • 1/4 Cup Black-Eyed Peas
  • 2 Cups Water
  • Salt to Taste
For the Masala
  • 1/4 Cup Coconut
  • 1/4 Cup Onion (Sliced)
  • 4 to 5 Garlic Cloves
  • 1 tbsp Coriander Seeds
  • 1/2 tsp Cumin Seeds
  • 1/4 tsp Pepper Corns
  • 1/8 tsp Methi Seeds
  • 3 to 4 Spicy Red Chillies
  • 2 to 2 Bydagi Red Chillies
  • 1/3 Cup Water
For Tempering
  • 1 tsp Coconut Oil
  • 1 tsp Mustard Oil
  • 2 Garlic Cloves (Crushed)
  • 1 Red Chilli
Instructions
 
Preparing the Black-Eyed Peas
  • Soak 1/4 cup black-eyed peas in 1 cup water for 3 to 4 hours.
Preparing the Malabar Spinach
  • Wash the medium-sized bunch Malabar Spinach well.
  • Separate the leaves from the stem.
  • Retain the slender, tender stems; and discard the thick and ones ones.
  • Chop leaves to small pieces. You should get 2 packed cups of chopped leaves.
  • Chop the tender stems into 1″ pieces.
Cooking the Malabar Spinach and Black-Eyed Peas
  • To a vessel, add 2 cups of chopped Malabar Spinach leaves, the chopped stems, and the soaked black-eyed peas.
  • Add 1 tsp salt and 2 cups water, and mix well.
  • Pressure cook for 3 whistles.
  • Let the pressure cooker depressurize and cool a bit.
  • Take out the cooked mix.
Making the Masala (I do this while the spinach and peas cook)
  • Over medium flame, heat a small wok or frying pan.
  • Add 1 tbsp coriander seeds, 1/2 tsp cumin seeds, 1/2 tsp mustard, 1/4 tsp peppercorns, and 1/8 tsp methi (4 to 5 seeds).
  • Dry roast while stirring constantly till the coriander seeds start to change colour.
  • Turn off the heat.
  • Immediately add 2-3 spicy red chillies and 2 bydagi chillies, and mix well.
  • Let the mix cool and transfer to a small grinder.
  • Grind the mix to a powder.
  • Now add 1/4 cup chopped onion, 1/4 cup grated coconut, 4 to 5 large garlic pods, and 1/4 cup water.
  • Grind the mix to a smooth paste. Add more water, as necessary.
Mixing It All Up
  • Add the ground masala to the cooked malabar spinach and black-eyed peas.
  • Mix with a gentle hand.
  • Over medium flame, let the Malabar Spinach and Black-Eyed Peas Curry cook till it starts to boil.
  • Turn off the heat.
Adding the Tempering
  • In a tempering ladle, heat 1 tsp coconut oil.
  • Add 1 tsp mustard seeds and wait till they crackle.
  • Add 1 crushed garlic pod and 1 split red chilli.
  • Stir-fry till the garlic just starts to change colour.
  • Add the tempering to the Malabar Spinach and Black-Eyed Peas Curry, and mix well.
Serving Suggestions
  • Serve the Valchebaji Ani Gule Curry with steamed rice and papad.
Nutrition
Calories: 75 kcalCarbohydrates: 8 gProtein: 2 gFat: 4 gSaturated Fat: 3 gPolyunsaturated Fat: 0.4 gMonounsaturated Fat: 1 gSodium: 315 mgPotassium: 237 mgFiber: 3 gSugar: 2 gVitamin A: 1686 IUVitamin C: 23 mgCalcium: 47 mgIron: 1 mg
Keyword Basale Soppu Chavli Curry, Malabar Spinach and Black-Eyed Peas Curry, Valchebaji Ani Gule Curry
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!