This is another authentic andhra dish..bacchali aaku is high in proteins and minerals. There are different english names for bacchali aaku..like chinese spinach, oriental spinach, ceylon spinach..malabar spinach but its botanical name is Basella alba. Typical of leaf vegetables, it is high in vitamin A, vitamin C, iron and calcium. It is low in calories by volume, and high in protein per calorie. It is a rich source of fiber, thought to remove toxins from the body.
Bachhali Pulusu
1 Bunch fresh bachhali leaves
1 medium size chopped onion
2 green chillis
1 tbls tamarind patse
12tbls besan(senaga pindi)
A pinch of hing
1 tsp mustard seeds
1 tsp jeera
1 dry red chilli
1 clove garlic
4-5 curry leaves
1 tbls oil
salt for taste
- Clean bachhali leaves and chop them finely. Chop onions and green chillies.
- Take a deep skillet and add oil. Add mustard seeds, jeera, red chilli and stir.
- When they start to splutter, add garlic and curry leaves. Add onions and green chillies. Fry them till they turn translucent. Add a pinch of turmeric.
- Add bacchali leaves and little salt. Cover it with a lid and let it cook for 10 min. Add 1 cup of water, tamarind paste, salt and let it simmer for 10 min.
- Mix a tsp of besan in a bowl and add some water. Mix it well withough any lumps.
- Let it boil for 10 min more and bachali pulusu is ready. Serve hot with rice.
