BLACK CHANA AND MALABAR SPINACH KABAB

We have planted Malabar spinach / Vali in our backyard. In Kerala I have not seen this particular vegetable in markets. We love Vali very much. So we brought it's cuttings from Mangalore and planted it here. The plant is growing so well. Today I used some leaves in making kababs. It is yummy indeed. For kababs I used black chickpeas and Malabar spinach. No onion and garlic is added here.

WHAT YOU NEED:

BOILED BLACK CHICKPEAS - 1 CUP

VAALI - 8-9 LEAVES

CUMIN SEEDS - 1 TSP

GREEN CHILLI - 2

GARAM MASALA POWDER - 1 TSP

DRIED FENUGREEK LEAVES - 1 TBSP

TURMERIC POWDER - A LITTLE

CORIANDER LEAVES - 1 TBSP, FINELY CHOPPED

CORNFLOUR - 1 TBSP

SALT - TO TASTE

PREPARED CHANA MIX

PREPARED PATTIES

BLACK CHICKPEAS

HOW TO MAKE:

BLACK CHANA AND MALABAR SPINACH KABABS

WASH VAALI LEAVES WELL AND CHOP IT FINELY.

HEAT A TBSP OIL IN KADAHI, WHEN HOT ADD CHOPPED LEAVES, AND STIR FRY TILL THEY BECOME SOGGY.

THEN ADD BOILED CHICKPEAS. SAUTE FOR FEW MINUTES OR TILL ALL THE WATER, IF ANY, GOES AWAY.

ADD TURMERIC POWDER, SALT AND FENUGREEK LEAVES. STIR WELL AGAIN FOR FEW MINUTES MORE.

PUT OFF THE HEAT. WHEN IT GETS COLD ADD GREEN CHILLI AND GRIND TO A COARSE MASALA.

NOW AGAIN HEAT KADAHI WITH A TSP OIL, SPLUTTER CUMIN SEEDS. 

ADD GROUND MIXTURE TO IT , SAUTE WELL.

ADD GARAM MASALA POWDER, CORN FLOUR AND CHOPPED CORIANDER LEAVES. MIX WELL.

MAKE PATTIES OUT OF IT AND DEEP FRY OR SHALLOW FRY.

SERVE BLACK CHICKPEAS AND MALABAR SPINACH KABABS WITH SAUCES.