Malabar Spinach Stir Fry | Vaalchi Bhaji

Malabar Spinach Stir Fry, also known as Vaalchi Bhaji in Goa and Basale Soppu in Karnataka, is a simple Indian leafy green recipe made with Malabar spinach, onion, coconut, jaggery and spices.

This easy Malabar spinach recipe requires no oil. All the ingredients are cooked together until the greens become tender and the flavors of coconut, jaggery and spices come together.

Malabar spinach has a different texture and flavor from regular spinach. In this traditional Goan recipe, a little jaggery balances the greens, while red chili powder adds mild heat and freshly grated coconut gives the dish a characteristic Goan touch.

Serve this Vaalchi Bhaji with steamed rice and dal or with roti or chapati for a simple home-style Indian meal.

What is Malabar Spinach?

Malabar spinach is a green leafy vegetable commonly used in Indian and Asian cooking.

Despite its name, Malabar spinach is not the same plant as regular spinach.

Malabar spinach grows as a climbing vine with thick, fleshy leaves and tender stems. Its texture is different from conventional spinach and becomes soft when cooked.

The leaves and tender stems can be used in stir-fries, curries, soups and other vegetable dishes.

In Goa, we call Malabar spinach Vaalchi Bhaji, while in Karnataka it is commonly known as Basale Soppu.

What is Malabar Spinach called in India?

Malabar spinach is known by different names in different parts of India.

Some common names include:

• Vaalchi Bhaji – Goa/Konkani
• Basale Soppu – Karnataka
• Basale leaves
• Malabar spinach

If you’re shopping at an Indian grocery store outside India, you may find it labeled either Malabar spinach or Basale leaves.

Is Malabar Spinach the same as regular spinach?

No.

Malabar spinach and regular spinach are different plants.

Regular spinach has relatively thin and delicate leaves, while Malabar spinach has thicker, fleshy leaves and grows on a vine.

Their texture after cooking is also different.

For this recipe, I recommend using actual Malabar spinach rather than substituting regular spinach because Vaalchi Bhaji has its own characteristic texture.

What does Malabar Spinach taste like?

Malabar spinach has a mild flavor and a soft texture when cooked.

Because the leaves themselves have a subtle taste, I like adding jaggery, red chili powder and coconut to this Goan stir fry.

The jaggery provides subtle sweetness, the chili powder adds heat and the coconut brings all the flavors together.

Why you’ll love this Malabar Spinach recipe

This recipe is:

• Zero oil
• Easy to prepare
• Vegetarian
• Vegan
• Made with simple Indian ingredients
• A traditional Goan-style preparation
• Ready in about 25 minutes
• Delicious with rice, dal, roti or chapati

It is also a great recipe to try when you find fresh Malabar spinach at an Indian or Asian grocery store and are wondering how to cook it.

Ingredients for Malabar Spinach Stir Fry

Malabar Spinach

Use one fresh bunch of Malabar spinach or Basale leaves.

Separate the leaves and tender portions from any tough stems and wash them thoroughly before chopping.

Onion

Finely chopped red onion adds flavor and texture to the stir fry.

Fresh coconut

Freshly grated coconut gives this simple vegetable dish a distinctly Goan flavor.

If you cook Goan food regularly, freshly grated coconut is worth keeping on hand because it is used in many traditional recipes.

Jaggery

A small amount of jaggery adds subtle sweetness and balances the flavor of the leafy greens.

If jaggery is unavailable, you can use a small amount of brown sugar, although jaggery gives the dish a more traditional flavor.

Turmeric powder

Turmeric adds color and mild earthy flavor.

Red chili powder

Red chili powder adds heat.

You can increase or decrease the quantity according to your preferred spice level.

Salt

Add salt according to taste toward the end of cooking.

How to clean Malabar Spinach

Malabar spinach should be washed thoroughly before cooking.

Separate the leaves and tender portions from the tough vine.

Wash the leaves several times under clean running water to remove dirt.

Drain well.

Chop the cleaned Malabar spinach into small pieces.

How to make Malabar Spinach Stir Fry

This is an especially easy recipe because you don’t need to prepare a separate tempering or use cooking oil.

Step 1: Prepare the greens

Remove the Malabar spinach leaves from the tough stems.

Wash them thoroughly several times.

Drain and chop the leaves into small pieces.

Step 2: Add everything to the pan

Take a kadai, skillet or deep pan.

Add the chopped Malabar spinach.

Add finely chopped onion, freshly grated coconut and grated jaggery.

Step 3: Add water

Pour in 1 cup water.

Place the pan over medium heat.

Cover and cook.

Step 4: Cook the Malabar Spinach

After approximately 10 minutes, remove the lid and stir everything together.

Cover again and continue cooking for approximately another 10 minutes.

The Malabar spinach will soften considerably as it cooks.

Step 5: Add spices

Add turmeric powder and red chili powder.

Mix well so that the spices are evenly distributed.

Step 6: Cook until the water evaporates

Continue cooking covered until the excess water is absorbed.

Stir occasionally to prevent the vegetables from sticking to the bottom of the pan.

Step 7: Season

Add salt according to taste.

Mix well.

Switch off the heat.

Your easy Malabar Spinach Stir Fry or Vaalchi Bhaji is ready.

How to serve Vaalchi Bhaji

I like serving this simple Goan vegetable dish as part of an everyday lunch.

Serve it with:

• Steamed rice and dal
• Roti
• Chapati
• Indian flatbread
• Other Goan vegetable dishes

Because the stir fry itself is simple and mildly flavored, it pairs particularly well with rice and dal.

Two ways to cook Malabar Spinach Goan style

In my kitchen, Malabar spinach can be prepared in two very different ways.

The first is this simple Vaalchi Bhaji stir fry, where the greens are cooked with onion, coconut, jaggery and basic spices.

The second is Valchya Bhajjiche Tonak or Malabar Spinach Curry, where Malabar spinach is cooked in a flavorful coconut-based Goan curry with roasted spices.

If you have a large bunch of Malabar spinach, try both recipes and see which preparation you prefer.

Malabar Spinach Stir Fry vs Malabar Spinach Curry

Although both recipes use the same leafy vegetable, the finished dishes are quite different.

Malabar Spinach Stir Fry is simple and relatively dry. It uses onion, coconut, jaggery, turmeric and red chili powder and does not require oil.

Malabar Spinach Curry or Vaalchi Bhajiche Tonak has a thinner coconut-based gravy made with roasted spices, onion, garlic, tamarind and jaggery.

The stir fry is ideal for a simple everyday meal, while the curry has a richer and more complex flavor.

Can I eat Malabar Spinach stems?

The tender stems can be cooked along with the leaves.

However, remove very thick, tough or fibrous portions of the vine before cooking.

Chopping the tender stems into small pieces helps them cook evenly with the leaves.

Can I make this recipe without onion?

Yes.

You can omit the onion if you want to prepare a no onion Malabar Spinach Stir Fry.

The coconut, jaggery and spices will still provide flavor to the dish.

Can I make Malabar Spinach without oil?

Yes.

In fact, this recipe does not use any oil.

The greens, onion, coconut and jaggery are cooked together with water, followed by the spices.

There is no separate oil tempering.

Can I use frozen Malabar Spinach?

Fresh Malabar spinach gives the best texture for this recipe.

However, if frozen Malabar spinach is available where you live, you can use it when fresh leaves are unavailable.

Because frozen greens may contain additional moisture, adjust the amount of water used for cooking accordingly.

Can I substitute regular spinach?

I don’t recommend regular spinach as a direct substitute if you want to make traditional Vaalchi Bhaji.

Malabar spinach has thicker leaves and a different texture from regular spinach.

Regular spinach also cooks considerably faster.

How long does Malabar Spinach take to cook?

For this recipe, the greens cook for approximately 20 minutes, followed by a little additional cooking after the spices are added and until excess water has evaporated.

Cooking time can vary depending on how tender the leaves and stems are.

More Goan leafy vegetable recipes

If you enjoyed this Malabar Spinach Stir Fry, try my Malabar Spinach Curry or Valchya Bhajjiche Tonak for another traditional way to prepare the same leafy green.

You can also try Moringa Leaves Stir Fry, a Goan-style vegetable dish made with drumstick leaves and jackfruit seeds, or Tambdi Bhaji, a traditional red leafy amaranth stir fry.

For more traditional vegetarian dishes from Goa, explore my collection of Special Goan Recipes.

Frequently Asked Questions

What is Malabar Spinach?

Malabar spinach is a leafy green vegetable that grows as a climbing vine. It is used in many Indian and Asian recipes and is different from regular spinach.

What is Malabar Spinach called in Konkani?

Malabar spinach is commonly known as Vaalchi Bhaji in Goa and Konkani cuisine.

What is Malabar Spinach called in Kannada?

Malabar spinach is commonly known as Basale Soppu in Karnataka.

How do you cook Malabar Spinach?

Malabar spinach can be stir-fried, cooked into curries or added to other vegetable dishes. In this easy Goan recipe, it is cooked with onion, coconut, jaggery, turmeric and red chili powder.

Is Vaalchi Bhaji the same as Malabar Spinach?

Yes. Vaalchi Bhaji is the Goan/Konkani name commonly used for Malabar spinach.

Is Basale Soppu Malabar Spinach?

Yes. Basale Soppu is a commonly used Kannada name for Malabar spinach.

Does Malabar Spinach taste like regular spinach?

Not exactly. Malabar spinach has thicker leaves and a different texture from regular spinach. Its flavor is mild.

What can I make with Malabar Spinach?

You can use Malabar spinach to prepare stir-fries, curries and other vegetable dishes. On Raksha’s Kitchen, you can try both Malabar Spinach Stir Fry and Malabar Spinach Curry.

More Goan Leafy Vegetable Recipes

If you enjoyed this Malabar Spinach Stir Fry, try my Malabar Spinach Curry or Valchya Bhajjiche Tonak for another traditional Goan way to cook the same leafy green. For more seasonal greens, try my Moringa Leaves Stir Fry with Jackfruit Seeds, a flavorful Goan-style vegetable dish. You can also explore my Special Goan Recipes collection for more traditional Goan vegetarian curries, stir-fries and seasonal dishes.

Pin this image on Pinterest.

Note: This post was written on 26th Apr 2016 and is republished. The post might contain affiliate links.