See here how Malabar Spinach has Sandeepa of the Bong Mom's Cookbook all happy because she was able to cook it and we thank D her better half for his hard work in the garden. That is the constant with Malabar Spinach, makes the gardeners and cooks who come in contact with it very happy.
1. Shhak er Ghonto - Pohi Greens/Pui Saag/Malabar Spinach
they sure are pretty and I am craving for some of that Ghonto. Malabar spinach in dal is also a delight to the tongue.
Swiss Chard is another green that keeps on giving. Linda had to wait nearly a good two decades to grow them again. But delighted she is now after the woolly caterpillar had been taken care of. I am saving some of my chard from the delicious rice she has cooked up.
2.“Thotakoora” Koora Rice with Swiss Chard
Beautiful aren't they?
3. Purslane flowers from Soma's e-curry
Soma has them growing wild in her yard.
They have succulent leaves and grow wild in a lot of places and around my garden and have been victims more often of my weeding zeal. Have not tasted or cooked with them yet.
The Chard Challenge is open for another month and I am more than eager to accept any entries. Thanks to all the participants for your enthusiasm.
Malabar Spinach is also called as the Indian Spinach. In Mangalore we call it "Basale Soppu". It's an integral part of the backyard at every Mangalorean home. The stems come in two colors, green & kinda magenta. Very healthy & tasty green.
ReplyDeleteThere is also another type in this which is called as Nela Basale.
Ash..........
(http://asha-oceanichope.blogspot.com/)
Thanks Indhu! Now i think i should really find out if the purslane is the edible type.. they are to the bunnies:-) after all these beautiful homegrowns i am really going miss the summer.
ReplyDeleteAshKuku, these greens were not sold in stores or even the road side vendors in TamilNadu where I grew up or maybe I never paid attention to them. I came to know of them only very recently .
ReplyDeleteBut good to know that they are a staple in Mangalore. They are a tasty treat.