March 20, 2021

Poi Besar..(Malabar spinach mustard curry | Basella alba)

The end of spring and beginning of summer, the back yard garden of most of the Indian house  ornamented with heart shaped green leafy perennial spinach or base Bella, which is known as fast growing Indian spinach in the month of summer. Poi is the local name of odisha of state India , is a truly spinach native of tropical Asia and most of the Indian sub continental.

Besar

Around the globe, the spinach has tremendous recipes like stir fried , soup etc.. but  this summer beauty perennial vine has many authentic dishes  in  Odia cuisine . It’s consider as one of the staple food of Odisha in the beginning of summer, a luscious dish  Poi besar is one of them.

Spinach curry

Malabar Spinach Mustard curry

The dish catch your eyes for its yellowish colour from the vibrant mustard and turmeric. Not just of the appearance the dish itself one of the very common and scrumptious dish in Odisha. People love to serve it with steamed rice along with some fries.

a succulent authentic dish of odisha appetite you in scorching summer..

Poi Besar..(Malabar spinach mustard curry | Basella Alba )

Authentic odia dish appetite you in the month of summer
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

  • 2 cups Shredded Malabar Spinach leaves, chopped stem Malabar spinach stalk( poi sag) use tender leaves for better result
  • 1 large Onion
  • 1 small Tomato optional
  • 1/2 tsp Mustard seeds
  • 2 Green chilies silted
  • 2 tbsp. Mustard oil
  • salt

preparation for mustard paste or Besar

  • 2 tbsp. Mustard seeds
  • 9 to 10 Garlic pods
  • 1 tsp Turmeric powder
  • 1/2 tsp Red chili powder
  • Blend all the ingredients to a smooth paste.

Instructions
 

  • Clean spinach and separate leaves. Cut the stem into small pieces.
  • In a pan heat mustard oil until Smokey on medium flame. Sputter mustard seeds and onions. Fry until onions are translucent.
  • Add tomatoes and mustard paste. Fry for 30 to 40 seconds add little water to avoid burning. 
  • Now add both the leaves and stems into the pan. Fry until leaves are coated well with masala and add some salt.
  • Add 2 cups of water and partially cover until the gravy start to boil.
  • Cook on simmer for 15 minutes or until spinach cooked properly. When the gravy turned to thick ,off the flame and serve hot with steamed rice.

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