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Malabar Spinach Potato Curry

13 Mar

Bacchali Bangala Dumpa Kura.

Potato is peeled and chopped. Chopped potato is cooked in oil along with spices. Malabar spinach is washed and finely choppped. It is then cooked along with potato and spices. Serve malabar spinach potato curry with steamed rice or with roti.
Makes: around 2 Servings of Malabar Spinach Potato Curry.


Malabar Spinach 2 Cups (Chopped)
Potato 1 Medium
Green Chiles 1 – 2
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Oil 2 tsps

Method of preparation:

Wash thoroughly and finely chop malabar spinach leaves.
Peel, wash and chop the potato into small pieces.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped potato and salt.
Fry for a minute or two or until potato starts to soften.
Add the green chiles, chopped malabar spinach and sallt (if necessary).
Cook covered on low flame for around 3 – 5 minutes.
Uncover and stir well and remove from heat if the spinach is cooked.
Serve malabar spinach potato curry with steamed rice or with roti.
Notes: Make sure spinach is cooked well.

Suggestions: If malabar spinach is not cooked well, put the curry back on heat and cook covered on low flame till done.
Variations: Add a tsp of minced ginger if you wish.
Other Names: Malabar Spinach Potato Curry, Bacchali Bangala Dumpa Kura.