Mangalorean Style Spinach Curry

Ingredients

In the Mangalorean adaptation of Jezerski zelenjak, we replace the traditional Slovenian ingredients with Mangalorean flavors. Instead of using potatoes and cottage cheese, we use spinach as the main ingredient. The original dish is typically baked, but in the Mangalorean version, we prepare a flavorful curry using coconut, tamarind, and spices. This adaptation brings a unique twist to the dish, infusing it with the vibrant and aromatic flavors of Mangalorean cuisine. We alse have the original recipe for Jezerski zelenjak, so you can check it out.

• 500 grams (1.1 lbs) spinach leaves, washed and chopped 500 grams (1.1 lbs) spinach leaves, washed and chopped
• 1 cup grated coconut 1 cup grated coconut
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 4g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Once they start spluttering, add chopped onions and green chilies. Sauté until the onions turn golden brown.
2. 2.
   Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
3. 3.
   Add turmeric powder, red chili powder, and coriander powder. Mix well and cook for a minute.
4. 4.
   Add grated coconut and tamarind paste. Stir and cook for 2-3 minutes until the coconut turns slightly golden.
5. 5.
   Add the chopped spinach leaves and salt. Mix well, cover the pan, and cook for 5-7 minutes until the spinach wilts and becomes tender.
6. 6.
   Remove from heat and let the mixture cool slightly. Transfer it to a blender or food processor and blend until smooth.
7. 7.
   Return the blended mixture to the pan and simmer for 5 minutes, allowing the flavors to meld together.
8. 8.
   Garnish with fresh coriander leaves and serve hot with steamed rice or Mangalorean breads.

Treat your ingredients with care...

• Spinach — Ensure that the spinach leaves are thoroughly washed and dried before chopping to remove any dirt or impurities.
• Tamarind paste — If you don't have tamarind paste, you can soak a small piece of tamarind in warm water and extract the pulp to use in the recipe.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder or add a finely chopped green chili.
• Adjust the consistency of the curry by adding water if desired.
• To enhance the flavor, you can temper the curry with curry leaves and dried red chilies before serving.
• Serve the curry with a side of crispy papadums for added texture and crunch.
• If you prefer a milder taste, reduce the amount of red chili powder or omit it altogether.

Serving advice

Serve the Mangalorean Style Spinach Curry hot with steamed rice or traditional Mangalorean breads like neer dosa or sanna. Garnish with fresh coriander leaves for a pop of color and freshness.

Presentation advice

Present the Mangalorean Style Spinach Curry in a vibrant serving bowl to showcase the beautiful green color of the curry. Pair it with a side of steamed rice or neer dosa arranged neatly on a plate. Garnish with a sprig of fresh coriander leaves for an appealing presentation.