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Vali bhajji randayi (Konkani style coconut based gravy)

 Vali bhajji in Konkani, Basale soppu in Kannada, Malbar spinach is abundantly grown in coastal and malenadu region of Karnataka. This is grown in almost everyone's courtyard. 

There are a varieties of dishes made which includes - randayi (nothing but soppu cooked with tuvar dal with coconut gravy), majjige huli, sikka etc. Among this, randayi is predominantly prepared among GSBs. Here goes the recipe:

Ingredients:

1. Basale soppu : 250 gms

2. Tuvar dal : 1/2 cup (200 ml cup)

3. Onion : 2 medium size 

4. Freshly grated coconut: 3/4 cup

5. Coconut oil: 2 tbsp 

6 Dry red chillies : 4 to 5 (byadagi menasinakaayi)

7. Tamarind 

8. Turmeric powder 

9. Salt 

Preparation:

1. Firstly wash tuvar da. Pressure cook with 2 whistles. 

2. Wash basale soppu thoroughly in running water. Soak in turmeric water for few minutes. Discard the water and chop the green leaves. 

3. Cut one onion into smaller chunks. Keep the other onion for seasoning for later. 

4. Add the chopped green leaves and onion chunks to the already half cooked dal. Let it pressure cook with one whistle. 

5. In the meantime, in a mixi jar add the freshly grated coconut, red chillies, turmeric and tamarind. Add nearly 1/4 cup water. Grind it into a thick fine paste. 

6. Chop another onion into small pieces and keep aside. 

Method :

1. Take a heavy bottom kadai/vessel. Add previously cooked dal + green leaves+ onion into it. To this, add the ground coconut masala. Add salt. Bring it to boil. 

2. Now it's time for seasoning the gravy. 

In a seasoning pan, add coconut oil, add finely chopped onion. Keep stirring until the onion turns slightly red. 

3. Now, add the seasoning into the green leaves gravy. 

Delicious basale soppu dal gravy is ready to serve with hot steam rice. 

                             




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