Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, malabar spinach lentil dumplings stir fry. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Malabar spinach lentil dumplings stir fry is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Malabar spinach lentil dumplings stir fry is something that I have loved my whole life.
Malabar Spinach Stir Fry (Vali Upakari). This simple stir fry is flavourful, delicious and super easy to make. A flavourful garlic seasoning and fresh grated Ripened Ivy Gourd Gojju Recipe (Pikkale Tendle Gojju) Black Moong/Lentil Saaru Recipe (Chouli Saaru) Kokum Saaru. This Stir fry is authentic recipe we Mangaloreans prepare.
To get started with this recipe, we have to first prepare a few components. You can have malabar spinach lentil dumplings stir fry using 8 ingredients and 7 steps. Here is how you can achieve it.
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The ingredients needed to make Malabar spinach lentil dumplings stir fry:
- Prepare 300 gram malabar spinach
- Make ready 1/4 pumpkin
- Take 1 handful dumplings
- Take 1/2 tsp five spices
- Prepare 3 green chillies chopped
- Take 1/2 tsp turmeric powder
- Make ready To taste salt and sugar
- Take As needed oil
So now, whenever we have malabar spinach, I always fix it this way. Malabar spinach has stiff, slightly spongy leaves reminiscent of chard. Because of its texture, it's best used cooked rather than in salads. Malabar spinach, also called Mong Toi, originates in India, where it readily grows on vines.
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Steps to make Malabar spinach lentil dumplings stir fry:
- Chop the Spinach and cube the pumpkin
- Heat oil and temper five spices and green chillies
- Add lentil dumplings and fry well
- Now add the pumpkin slices and saute well adding salt and turmeric powder
- Add the chopped spinach and cover it up to cook well
- As the the leaves are cooked remove the cover
- Stir fry on high heat adding sugar
Because of its texture, it's best used cooked rather than in salads. Malabar spinach, also called Mong Toi, originates in India, where it readily grows on vines. This healthy green is easy to grow, as the tough leaves are more tolerant to. Stir-frying a big bag of spinach has become one of my favorite ways to get greens on the plate these last few weeks, and a few slices of garlic in the mix Stir-fry one more minute: Keep moving the spinach around the wok until the spinach has just barely collapsed and wilted, but is still bright green. The leaves of Malabar spinach are dark green, heart-shaped, and have a slightly glossy appearance.
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