Bendhi is another name for a spicy curry. The gravy for bendhi is usually spicy and tangy. It has little coconut that is blended along with the roasted chillies and tamarind. The secret for the bendhi and what sets it apart, is the garlic seasoning (we prefer lots of it) in coconut oil.
Recipe
Ingredients
4 heaped cups of washed and chopped VaaLi (Vietnamese spinach)
10 - 15 jackfruit seeds (bikkanD) optional
1 cup water
1/2 cup coconut
2 or 3 BeDgi or Kashmiri chillies (these are not too spicy and give a nice color to the gravy)
1 or 2 regular spicy red chillies (according to your taste, or you may choose to omit this altogether)
1/2 tsp tamarind pulp (or more if you prefer it more tangy)
6 -10 cloves of Garlic for seasoning (I use more since we love garlic)
2 tsps coconut oil (or oil of choice. I prefer not to use olive oil for seasoning)
Steps:
In a pressure cooker of choice, cook the VaaLi (Vietnamese Spinach) and BikkanD (jackfruit seeds) for about 4 to 5 whistles.
Grind the masala for the bendhi - coconut, red chillies and the tamarind to a smooth paste. (I use the water from the cooked VaaLi in the cooker)
Add the masala, and salt to taste into the cooked VaaLi and BikkanD and bring to a boil.
Heat the coconut oil, and add the crushed garlic and prepare the seasoning.
Pour seasoning into the bendhi. Enjoy the bendhi with hot steamed rice or quinoa or phulkas/rotis, whatever you prefer!
Notes: Bendhi can be made with different ingredients. Some other suggestions for bendhi are:
Spinach and you can mix in little toor Dhal if you wish
Different beans like rajma, pinto beans, navy, canneloni, kaLi tori, etc can be used
mix ins for the bendhi are bikkand, Chinese Potato
VaaLi, is also known as Basella Alba, Vietnamese Spinach, Malabar Spinach. It is very rich in Vitamins A and C, iron and calcium, and it has antioxidant properties.
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