Kodava Style Spinach and Vegetable Curry

Ingredients

This adaptation of Sai bhaji to Kodava cuisine incorporates the unique flavors and ingredients found in Kodava cooking. While the original Sai bhaji is a Sindhi dish made with lentils and greens, the Kodava Style Spinach and Vegetable Curry replaces lentils with mixed vegetables and introduces Kodava spices like black pepper and cumin. This adaptation highlights the use of fresh spinach and the distinct flavors of Kodava cuisine. We alse have the original recipe for Sai bhaji, so you can check it out.

• 2 cups (470ml) fresh spinach leaves, chopped 2 cups (470ml) fresh spinach leaves, chopped
• 1 cup (240ml) mixed vegetables (carrots, beans, potatoes), diced 1 cup (240ml) mixed vegetables (carrots, beans, potatoes), diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon black pepper powder 1 teaspoon black pepper powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional, for extra spiciness) 1/2 teaspoon red chili powder (optional, for extra spiciness)
• Salt to taste Salt to taste
• 2 tablespoons oil 2 tablespoons oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• A pinch of asafoetida (hing) A pinch of asafoetida (hing)
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 24g, 6g
• Protein: 4g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds and asafoetida.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add the pureed tomatoes and cook until the oil separates.
4. 4.
   Add the chopped spinach and mixed vegetables. Mix well.
5. 5.
   Add black pepper powder, cumin powder, coriander powder, turmeric powder, red chili powder (if using), and salt. Stir to combine.
6. 6.
   Cover the pan and cook on medium heat until the vegetables are tender, stirring occasionally.
7. 7.
   Once the vegetables are cooked, remove from heat and garnish with fresh coriander leaves.
8. 8.
   Serve hot with steamed rice or roti.

Treat your ingredients with care...

• Spinach — Ensure that the spinach leaves are fresh and vibrant green. Wash them thoroughly to remove any dirt or impurities before chopping.
• Mixed vegetables — Use a combination of your favorite vegetables like carrots, beans, and potatoes. Dice them into small, uniform pieces for even cooking.

Tips & Tricks

• For a creamier texture, you can add a tablespoon of coconut milk or cashew paste to the curry.
• Adjust the spiciness according to your preference by increasing or decreasing the amount of black pepper and red chili powder.
• Serve the Kodava Style Spinach and Vegetable Curry with a dollop of ghee (clarified butter) for added richness and flavor.
• This curry tastes even better the next day as the flavors develop further, so consider making it in advance.
• Feel free to experiment with different vegetables and spices to personalize the dish to your liking.

Serving advice

Serve the Kodava Style Spinach and Vegetable Curry hot with steamed rice or roti. Accompany it with a side of yogurt or raita to balance the flavors.

Presentation advice

Garnish the curry with a sprinkle of freshly chopped coriander leaves to add a pop of color. Serve it in a traditional Kodava-style brass or copper bowl for an authentic touch.