Vali Bhaji

Name: Vali Bhaji
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 400 g malabar spinach (tender stems and leaves, washed and roughly chopped); 1 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 2 pcs dried red chili (broken in half); 1 pinch asafoetida; 1 pcs onion (medium, finely chopped); 2 pcs green chili (slit lengthwise); 1 pinch turmeric powder; 0.25 tsp salt; 1 tsp jaggery (grated, optional for sweetness); 2 tbsp coconut (freshly grated)

RATING

4.3/5(37)

TASTE SCORE

7/10

A simple, homestyle stir-fry from the Konkan coast featuring tender Malabar spinach leaves and stems gently cooked with coconut and a touch of jaggery. Mildly spiced and quick to make, this dry curry brings out the natural earthy notes of the greens.

PREP

10m

COOK

15m

SERVES

1 KATORI

89 cal

SERVINGS

METHOD · 6 STEPS

prep
Prep the Malabar spinach.
Wash the Malabar spinach thoroughly. Separate the tender stems from the thicker ones, then roughly chop the leaves and tender stems together. Discard any tough, woody stems.
temper · ~2 min
Make the tempering.
1.Heat oil in a kadai over medium heat.
2.Add mustard seeds and let them splutter (30 sec).
3.Add cumin seeds and dried red chili, fry until fragrant (20 sec).
4.Sprinkle in asafoetida and stir.
saute · ~4 min
Sauté the aromatics.
1.Add chopped onion and slit green chili to the kadai.
2.Sauté until the onion turns translucent and soft (3-4 min).
3.Stir in turmeric powder and cook for another 15 seconds.
saute · ~10 min
Cook the greens.
1.Add the chopped Malabar spinach and salt to the kadai.
2.Mix well to coat the greens with the tempering and onions.
3.Cover and cook on low heat, stirring occasionally, until the greens wilt and soften (8-10 min). The stems will release some moisture; let it evaporate for a dry finish.
TIPDon't add water — the spinach releases enough liquid to cook. Uncover at the end to dry out any excess.
mix
Finish with coconut and jaggery.
Once the greens are fully cooked and dry, turn off the heat. Sprinkle the grated jaggery and fresh coconut over the bhaji. Mix gently to combine.
serve
Serve hot.
Transfer to a serving bowl. Enjoy with jowar bhakri, rice and dal, or as a side with any Indian meal.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use only tender Malabar spinach stems; discard woody ones for a silky texture.
2
Do not add water — the moisture from the washed greens is enough to cook them.
3
Uncover the kadai in the final 2 minutes to let excess steam evaporate for a dry finish.
4
Freshly grated coconut adds a moist, sweet contrast — avoid desiccated coconut for this dish.
5
Grated jaggery can be skipped if you prefer a purely savory bhaji, but it balances the greens' earthiness beautifully.
6
For a more intense flavour, crush the dried red chili slightly before tempering.

RECIPE VARIATIONS