CRUNCHY BASELLA

It was "hatred at first taste" if there is something like that. Known as Pui saag in Bengali, I encountered it for first time in the hostel mess as a ugly, gluey congealed mass which smelled like something that had been in the mud at the bottom of a pond( a dirty pond). By and by my love for the vegetable grew and I actually looked forward to eating it since it provided a welcome respite from the ubiquitous aloo.

Basella alba also known as Malabar/Chinese/Asian/Ceylon/ buffalo spinach, Valchi bhaji is one of the most nutritious greens high in vitamin A, Vitamin C, iron and calcium. The mucilage is a rich source of soluble fibre, which remove toxins from the body.

The following recipe is my own invention. It can be made in a jiffy and is crunchy and fresh and gets rid of the gluey quality of basella leaves.

INGREDIENTS

1 bunch of fresh Basella leaves (Pui saag)
50 grams Peanuts
4 cloves Garlic (finely chopped)
1 dry red chilli (Sukkha Khorsani)
red chilly powder 1 tsp
Oil 2 tbs
salt to taste
Lets do it
Separate the basella leaves from the stem. Wash well and keep aside.
Add salt to half a pan of water and bring to a boil. Add to the basella leaves and blanch for 10 minutes and drain the water.
Meanwhile roast the groundnuts. Remove the skin and grind coarsely.
Heat oil in a pan add the dry chilly and chopped garlic and fry till brown.
Add the blanched leaves and salt and stir fry for five minutes.
Add the coarsely crushed groundnuts and red chilly powder, mix well and remove from fire.
Serve with rice or rotis. I even have it with maggie noodles.