Malabar spinach a climbing vegetable of tropics

Malabar spinach or vine spinach and Ceylon spinach, botanically (Basella alba) is an edible perennial vine/ climbing plant of the family Basellaceae. It is found in tropical Asia and Africa where it is widely used as a leaf vegetable. It is native to the Indian subcontinent, Southeast Asia and New Guinea, where it is widely used as a leaf vegetable. Malabar spinach is an attractive vine that can also be grown as an ornamental. While travelling through the lanes and by lanes of juggi jumpdi the poor settlements around towns and cities the luxuriously growing vines of Malabar spinach are commonly seen covering the thatched dwellings and providing the edible vegetable at frequent intervals.

THE VINE: Malabar spinach is unrelated to true spinach, but grows in hot weather where true spinach does poorly. Many people like to eat spinach throughout the year but true spinach (Spinacea oleracea) doesn’t grow well in hot weather. There are a number of other plants that are grown to use as a spinach substitute. Malabar spinach, B.alba, is a popular green leafy vegetable in other parts of the world. This tender perennial native to tropical Asia, likely India and Sri Lanka or Indonesia is easily grown as an annual during the heat of summer. In addition to being edible it can also be grown as an ornamental foliage vine. It is a fast-growing, soft-stemmed vine, reaching 10 (33 ft) in length.. Its thick, semi-succulent, heart-shaped leaves have a mild flavour and mucilaginous texture. On the basis of foliage colour there are two varieties - green and red. The stem of the B. alba is green with green leaves and the stem of the cultivar B. alba ‘Rebar’ is reddish-purple; the leaves form green and as the plant reaches maturity, older leaves will develop a purple pigment starting at the base of the leaf and work towards the end. The stem when crushed usually emits a strong scent. Malabar spinach can be found at many vegetable shops

and farmers’ markets.

 

SOIL AND CLIMATE REQUIREMENTS:

The vine grows well under full sunlight in hot, humid climates and in areas

lower than 1,600 ft above sea level. Growth is slow in low temperatures resulting in low yields. Flowering is induced during the short-day months of the year. It grows best in sandy loam soils rich in organic matter with pH ranging from 5.5 to 8.0

NUTRITION: The edible leaves are 93% water, 3% carbohydrates, 2% protein, and contain negligible fat . In a 100 gram, the leaves supply 19 calories of food energy, and are a rich source (20% or more of the Daily Value) of vitamins A and C, folate, and manganese, with moderate levels of B vitamins and

several  dietary minerals. USES: It is used to make different kinds of curries especially with dal. The leaves of this vegetable are one of the main

ingredients in an all-vegetable dish served over rice. It is usually cooked with sardines, onions, garlic, and parsley. In Mangalore a Tuluva cuisine, coconut based gravy called gassi is paired with the leaves, making a delicacy called Basale gassi to be eaten with rice dumplings called pundit soaked overnight in the gravy, or with red rice. Some variations have tiny prawns, clams, horse

gram or dried fish in the gravy. In other places of India it is widely used both in a vegetable dish, cooked with red pumpkin, and in non-vegetarian dishes,

cooked with the bones of the Ilish fish and may also be cooked with shrimp. An Odia cuisine, it is cooked with mustard paste to make ‘ poi saaga rai’. In Andhra Pradesh, a curry of spinach and yam is made. In Gujarat, fresh big and tender leaves are washed, dipped in besan mix and deep-fried to make crispy pakodas called “poi na bhajia”. The vegetable is used in Chinese cuisine. It has many names including flowing water vegetable. It is often used in stir-frys and soups. In Vietnam, where it is called mồng tơi, it is cooked with shrimp, crab meat, luffa and jute to make soup. In Africa, the mucilaginous cooked shoots are most commonly used. Historically, the red variety of B. alba has also been used to

make red dye in China.

CUISINES

1. Malabar spinach curry : A nutritious lentil-based dish. Although called a “randhayi” in Konkani, which means a curry with coconut, this Malabar spinach curry is actually a dal because its base is made up of lentils. Like many Karwari recipes it starts with a masala of blended coconut, coriander seeds and red chilli peppers. There are loads of nutrients from these ingredients in this curry, and you also get seven grams of protein and five grams of fiber - for just 172 calories a serving!

2. Seasonal recipe: Many greens we eat locally, like spinach lettuce, can’t  olerate the summer heat, but nutritious greens like amaranth and Malabar

spinach thrive in the intense sun. This makes it the perfect time of year to eat recipes like amaranth dal and this Malabar spinach curry.

3. Friendly to all diets: The Malabar spinach curry is soy-free and gluten-free. Add a few peanuts that add to taste. Ingredients that can be added to Malabar  

spinach cooking

 MALABAR SPINACH LEAVES. There are two common varieties of Malabar spinach - one with a red stem and the other with a green stem. They taste the same and either would work for this curry. Can use any tender stems but the thicker stems can get quite fibrous so trim them away? 

 DALS OR LENTILS: I use a mix of tour dal (arhar dal or split pigeon peas) and moong dal (mung lentils) in this curry. If you want to use only one dal, use the tour dal. l ONIONS: Use red onions or shallots, when possible, for Indian recipes. Grated coconut or shredded coconut. The  coconut should be unsweetened. One can find grated coconut sold at Indian stores in the frozen section, or you can grate your own, can also substitute coconut milk instead.

Spices: turmeric, coriander seeds, mustard seeds and whole red chilli peppers byadgi chilli peppers, which are local to Karnataka, are typically used, but can use Kashmiri chilli peppers or even arbor peppers, which are more easily found here in the markets.

Jaggery or sugar. Just a tiny bit to add depth to the spicy and salty flavors.

Garlic: A tadka of garlic added at the end enhances the flavor of the curry.

Malabar spinach leaves can be added to salads to eat raw.

2. Malabar spinach stirs fry

3. Malabar Spinach Pakoda

4. Malabar Spinach vada

5. Malabar Spinach with potatoes Can serve the Malabar spinach curry with plain rice, like basmati rice, the way it would be served in a Goan or Karwari home, without dispute. But because this is a creamy curry you can also scoop it up with roti or chapati. On the side add a simple cooked vegetable side, like this sautéed okra sabzi or cauliflower sabzi.

Method Cook the dal lPlace the toor dal and moong dal in a pressure cooker or Instant Pot liner or saucepan. Add turmeric and enough water to cover by an inch. l Stir in the chopped Malabar spinach leaves and pressure cook for three whistles or for 10 minutes in the Instant Pot on high pressure. If cooking the dals in a saucepan, let the lentils come to a boil, then reduce heat to a simmer and cook until the dals are very soft and break easily. Coconut paste In a pot or sauté pan heat a teaspoon of oil. Add the coriander seeds, onions and red chilli peppers. Saute until the onions begin to change color. Remove to a plate and let the mixture cool a bit. Place the roasted onions, coriander and chilli peppers in a blender jar with grated coconut (or coconut milk). Add ½ cup water and blend to a smooth paste. Malabar spinach curry Add the cooked dal and greens to the pot along with the blended coconut-onion masala and peanuts. Bring the curry to boil over medium heat, then turn down the heat, cover, and let it simmer 10 minutes. Stir in the sugar or  jaggery and add salt to taste. Make the garlic tadka In a small skillet, heat a teaspoon of oil over medium heat. Add mustard seeds and, when they sputter, add sliced garlic. Fry until the garlic gets lightly golden. Turn off heat. Pour the tadka into the Malabar spinach curry and mix well. Turn off heat.

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