Mangalorean Style Spinach and Black Eyed Beans Curry | Valchebaji Ani Guley - Vegetarian
 
One of the most versatile Mangalorean specialities is this Vegetable Gravy which is usually made during the week  when we are tired of eating seafood/ meat. This is relished bye one and all. We make this  veg gravy with a variety of combinations like raw papayas, crabs, jackfruit seeds and prawns. I even make pakoras with the leaves  at times.

This Gravy is best eaten with steamed brown rice and, but some do like to eat the leftover curry with chapattis or dosas for breakfast the next morning.
Valchibhaji/ Malabar Spinach has juicy succulent stems are high in Vitamins C & A, Iron & Calcium. Black eyed peas are also called as Chawli/lobia (and Guley/Alsando in Konkani) we also call it dhova bogdo (White bagdo) at home.
Back home we have Malabar spinach growing in our backyard, we would pluck fresh leaves and stems and cook it immediately
 
In Bombay we call it Mayalu (In Marathi) and it is Valchi bhaji in Konkani

List of ingredients

3/4 cup of black eyed beans/ chowli/ lobia
6 cups of valchi bhaji/ malabar spinach
Salt to taste
Oil as required
4 pods of garlic crushed
2 tsp coriander seeds
9 pepper corns
3/4 tsp mustard seeds
1 tsp cumin seeds/ jeera
9 red chillies
1/2 onion
6 pods of garlic
Little tamarind
1 1/2 cup of grated coconut

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