Malabar Spinach/Mayalu: Its Culinary use and Nutritional Benefits.

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.

Scientific Name:

Basella Alba

Other names:

Mayalu in Marathi, Vaal or Valichi or Valchi Bhaji in Konkani, Mayalki Bhaji in 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:

It’s a rich source of fiber, vitamins A, and C, folate, and many other vital nutrients.

Recipe:

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.