Malabar Spinach was one of my grandma’s favourite leafy vegetables. Ever since she passed away somehow we never made it even though it is my mother’s favorite too.

Suddenly around 1.5 months back my mother walked in with a Mayalu plant. My joy knew no bounds and I couldn’t resist going down memory lane and thinking of her. Growing the Mayalu was comparatively easier as compared to growing any other leafy vegetable.

About

Malabar spinach is native to India and Indonesia. It is a succulent, smooth herbaceous vine.

There are 2 varieties of Malabar spinach which are widely consumed. Both differ in terms of their leaf characteristics and stem colour. One with a large green stem, and the other with a red-purple stem.

Scientific Name

Basella Alba L. ( They belongs to the Basellaceae family)

Other names of Malabar Spinach

• Indian spinach, Ceylon spinach, climber spinach or vine spinach (English)
• Mayalu (Marathi)
• Vaal or Valichi or Valchi Bhaji (Konkani)
• Mayalki Bhaji (Hindi)

Appearance

It is a soft vine with thick and almost heart-shaped glossy leaves. These grow wild and spread rather quickly.

At the tip of the plant, there are a bunch of black seeds and sometimes white flowers.

Nutrition Facts

Malabar Spinach is a rich source of carbohydrates, protein, fibre, and other vital nutrients like minerals like iron, calcium etc, carotenoids, organic acids, and vitamins A & C. From ancient times, the leaves have been known for their antioxidant, antiproliferative, antimicrobial, anti-inflammatory, anticancer, antiviral, anti-cholesterol, anti-ulcer, anti-hypoglycemic, wound-healing, androgenic properties.

The plant is also used to cure skin problems, diarrhea, dysentery and also used as a laxative.

Culinary uses

• Sabzis
• Pakodas
• Curries ( veg and non veg)
• In dals

Mayalu is an absolute must-have at our house, and one of my favourite recipes is Mayalu bhaji.

Mayalu Bhaji ( Kokani style)

Ingredients:

• Mayalu Leaves-A bunch
• Tur/ chana dal-1/4-1/2 cup
• Onion-1, finely chopped-medium size
• Coconut-3/4 cup freshly grated
• Red Chilli- 3-4
• Coriander seeds- 1 tbsp
• Tamarind- a small piece
• Turmeric- 1/2 tsp
• Salt- as per taste
• Oil- 2 Tsp

Procedure:

• Wash the mayalu bhaji properly. Chop the leaves and the stem.
• Wash the dal and pressure it ( 2 whistles )
• Dry roast the coriander seeds and red chili and set them aside.
• In a mixer, take coconut, roasted chili, and coriander seeds, tamarind, turmeric, and grind to a fine paste.
• In a wok, heat oil. Add onion, saute slightly till soft then add in the Mayalu. Cook till it becomes soft.
• Add the pressure-cooked dal and saute lightly.
• Finally, pour in the coconut paste and let it cook then add salt to taste.

Final Note

Just like ambat chuka or gongura or nali bhaji, malabar spinach proves that local greens can be both delicious and packed with nutrition and worth adding to your plate and your garden.