Basale Bendi / Malbar Spinach Curry

Ingredients:
1 bunch of Malabar Spinach
1 medium sized Onion
Pinch of Turmeric powder
1/4 tsp Chilly powder
Small grape sized Tamarind
Grape sized Jaggary (Optional)
3/4 - 1 cup cooked Yellow Lentils
3/4 -  1 cup grated Coconut
Salt to taste
1/2 tsp Mustard Seeds
3 - 4 Curry leaves
1 tsp Oil

Recipe:

Wash malabar spinach properly, separate the leaves from its stem and keep it aside. Chop the leaves into medium pieces and stems into 1 inch sized pieces. Chop the onion into medium thin long pieces.

Put tamarind, little amount of water in a bowl, mash it and keep it aside. Put this chopped leaves and stems in a pressure cooker. Add salt, chilly powder, turmeric powder, jaggary, tamarind water, chopped onion, little amount of water and cook them well (2 whistles). Once the pressure goes off, add the cooked yellow lentils and bring them to boil.

Grind grated coconut into smooth paste by adding sufficient amount of water. Add this ground coconut to a vessel containing cooked malbar spinach, mix well and bring it to boil. Add salt and water if required. Put mustard seeds and oil in a pan. Once it starts spluttering add curry leaves and then add it to curry. It goes well with any kind of Rottis/Chapathis.

Sabudana(Sabbakki) Kichdi

Ingredients
1 - 11/4 cup Sago / Sabudana / Sabbakki
1 small / medium sized Potato
1/4 cup Peanuts
2-3 Green Chillies
4-5 Curry leaves
Salt to taste
Pinch of Turmeric powder
1tsp Mustard seeds
1/2 tsp Cumin seeds
1 - 1.5 tsp Lemon Juice
5 - 6 strands of Coriander leaves
2 tsp Ghee

Recipe:
Soak sago in water for about 2-3 hrs. Drain the water and keep it aside.

Cook the potato in a pressure cooker by adding sufficient amount of water(2-3 whistles). Once the pressure goes off, remove the outer skin of potato, chop it into medium sized thin pieces as shown in the picture below.
Chop coriander leaves and green chillies into small pieces as shown in the picture below.
Dry roast the peanuts and crush them in a mixer as shown in the picture below.

Put mustard seeds, cumin seeds seeds, ghee in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves, chopped green chillies and fry them for about 30-40 seconds. Add chopped potato, turmeric powder, salt and fry them for about 3-4 mins in medium flame.

Add soaked sago, salt, sprinkle little amount of water and mix them well. Cook them in medium flame by covering a lid for about 8-10 mins. Keep stirring the mixture once in 2-3 mins. Add the crushed peanuts and mix well.

Garnish with chopped coriander leaves and serve hot. I tried this recipe from Khana Khazana. Thanks Sanjeev Kapoor for the recipe.