Spinach with Black Eyed Peas (Valchebhaji ani Gule) Gravy

Valchebhaji also known as Basale soppu in kannada, Indian Spinach in English. Valchebhaji ani gulyanchi kadi (Spinach and black Eyed Peas) is my favorite vegetable gravy. The Indian spinach can also be combined with horsegram(Kulith) to make a perfect gravy. This spinach is slimy in nature and  they wilt when cooked.  I have grown up watching my dad and grandparents growing this Indian Spinach in the farm land. Traditionally it is grown on a trellis or using support. But can also be grown on the ground. I have a fresh memory regarding this spinach. My grandmother used to cultivate the spinach on the ground as well as on trellis. She used to sell it and had many customers. There was different price for each cultivation. In her absence at home I used to handle her customers, collect money and  hand over to her once she returns from the fields. 

Preparation time : 20 mins

Cooking time       : 20 mins

Serves                  : 6-7 

Ingredients

1 bunch of Indian spinach or valchebhaji

1/2 cup Black Eyed peas soaked overnight or minimum for 4 hours

For grinding :

5-6 Byadgi or Kashmiri chillies

1 tablespoon coriander seeds

1 teaspoon cumin seeds

6 peppercorns

A big pinch of mustard seeds

1 cup fresh or frozen grated coconut

1 medium sized onion chopped

3 cloves of garlic without skin

1 small marble sized tamarind

For Seasoning :

1 tablespoon oil

2-3 cloves of garlic crushed with skin

Salt to taste 

Method :

Pluck the leaves and cut the stems of Indian Spinach. Wash well and drain in a colander. 

Pressure cook the black eyed peas along with mature hard stems of spinach adding little water and salt. 

Dry roast the ingredients one by one (chillies, coriander, cumin, pepper and mustard) till you get a nice aroma. Be careful not to burn the spices. Next dry roast coconut, garlic and onion together on a slow flame till you get nice aroma. Let them cool. Put everything in a mixer and also add tamarind and grind to very smooth paste adding little water. 

In a large pan add the masala and spinach. Add little water if required. Add salt. Cook on slow flame till the leaves wilts. Add the pressure cooked peas and the stems along with the water. Do the salt check, if required add more salt. Cook on  medium flame for about 10 mins. Switch off the flame. 

Heat oil in a small pan and add the crushed garlic cloves. Fry till they become brown. Pour thisseasoning on the gravy. 

Serve with steamed rice or chapathi.