Malabar Spinach and Paw Paw Curry

A traditional Mangalorean vegetable curry with a contrast of colour, earthiness
and sweetness. It is made with fresh ingredients such as home-grown Malabar
Spinach/Valche Bhajji, matured raw paw paw and served with boiled rice and
pickle. The sweetness of the paw paw works surprisingly well with the slightly
spicy and earthy curry.

Servings: 6 people

Author:

Prep Time
45 minutes

Cook Time
25 minutes

Total Time
1 hour, 10 minutes

Course:

Main Course

Cuisine:

Indian Mangalorean

Keywords:

Vegetable Curry spinach Mangalorean Vegetable Curry Malabar Spinach Raw Paw Paw Curry Traditional Mangalorean Vegetable Curry

Instructions

1 Clip the leaves of the Malabar spinach and cut the stems into 10cm long pieces
(if you are using the stems). If you do not like the stems, then discard the
stems and use only the leaves. Wash both the leaves and the stems (if using)
well in a large bowl of cold water. You may wash twice if there are any soil
deposits. Set aside to drain completely in a colander. Once drained, chop the
spinach roughly. You do not need to be precise as the spinach wilts in the
curry.
2 Wash the paw paw under running tap water. Wipe well and quarter it. Remove the
seeds. Peel skin from each quarter and cut roughly into bite size pieces or cube
them.
3 In a deep heavy based saucepan which has a lid, boil the stems (if you are using
stems) for 5 minutes with 500mL water on medium heat. If the water is drying
out, add ¾ cup water. Add paw paw and spinach and boil for 10-12 minutes or
until the paw paw is cooked but firm. If you are not using the stems, then cook
only the paw paw and spinach in 500mL water until paw paw is cooked but firm. Do
not overcook the vegetables. Remove from heat and set aside till we prepare the
masala base.
4 For the masala, heat a medium frying pan on low-medium heat and dry roast the
spices for a minute or so, stirring constantly. Starting with both types of
chillies, cumin seeds, coriander seeds, poppy seeds, mustard seeds, cloves,
pepper corns and fennel seeds. Roast each spice individually and empty each
spice into a bowl. Watch each spice closely when you are dry roasting, as each
spice takes different time to roast. You know the spices are ready, when the
spice leaves a little fragrance, and you see fine tendrils of smoke rising to
the surface. Set aside all the roasted spices to cool off for 5 minutes.
5 Add oil to the same frying pan keep the heat on medium. Add the sliced onion and
brown for 5 minutes. Add shredded coconut and continue frying for a further 4-5
minutes or until coconut turns golden in colour. Remove from heat and add to the
bowl with roasted spices. Cool for 5 minutes.
6 Place the roasted spices and the roasted coconut mixture into a blender or
similar appliance along with the tamarind pulp and turmeric powder (see Note 2
below to prep the tamarind). Add 350-400mL water and blend to a smooth paste. As
blenders vary, add enough water to your blender so the blades rotate easily, and
you obtain a smooth paste. As a guide, my blender requires approximately 400mL
water to blend the masala ingredients.
7 Place the saucepan with cooked paw paw and spinach on medium heat. Add the
ground masala. Wash the blender with 1-1½ cups water and add to the saucepan.
Combine the masala well with the vegetables. Season to taste with salt or
vegetable stock powder. Bring to the boil. Reduce heat and simmer for 10
minutes.
8 For the seasoning, heat oil in a small frying pan or seasoning dish on low heat.
Add the bruised garlic cloves and brown them lightly to release their flavour.
Add the curry leaves and splutter them. Cool this mixture slightly and add to
the curry. Close lid for 5 minutes for the flavours to be absorbed by the curry.
Open lid, stir well and combine the seasoning with the curry.
9 Serve hot with steamed rice and papads or any Indian style pickles of your
choice. Check serving suggestions above.

Malabar Spinach and Paw Paw Curry

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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