Malabar Spinach with Black Eyed Peas (Vaali Alsande Biyye Bendi)

Bendi is a coconut based curry with garlic seasoning. You can substitute black eyed peas with white navy beans (tingalavare), red kidney beans (rajma) or pinto beans and Malabar spinach with spinach, yam (suran), green jackfruit (kadgi), yellow cucumber (magge) or potatoes. I have used 5 spicy dry red chillies for the heat and 5 byadgi chillies for color. You can adjust the amount of chillies according to your preference.

Prep time: 10 min



Cook time: 30 min
Serves: 4-6

Ingredients:

1 cup black eyed peas
1 bunch malabar spinach
Salt to taste
1 cup fresh or frozen grated coconut
8-10 dry red chillies
1/2 tsp. tamarind pulp
1 tbsp. oil
5-6 cloves of garlic, slightly crushed

Vaali/Malabar spinach

Directions:

Wash and soak black eyed peas overnight. Wash and roughly chop Malabar spinach leaves and tender stems. Roast the red chillies in 1/4 tsp oil until crisp.
Pressure cook black eyed peas for 2 whistles by adding salt. Add the Malabar spinach and cook till soft.
Grind red chillies, coconut and tamarind to a smooth paste by adding a cup of warm water.
Add the coconut paste to the peas. Mix well and bring it to a boil.
Cover and simmer for 10-15 minutes.
Heat oil in a small pan and add garlic. Roast until golden. Pour it over the curry and combine. Continue to cook for 2 more minutes.
Serve with steamed rice.