India is known for its diverse array of leafy greens, which are integral to Indian cuisine and nutrition. Some popular ones include spinach (palak), fenugreek leaves (methi), mustard greens (sarson or saag), amaranth leaves (chaulai or thotakura), and curry leaves (kadi patta). These greens are used in a wide range of dishes, from saag and dal to curries and snacks, adding both flavor and nutrition to the cuisine. They are rich in vitamins, minerals, and fiber, making them a healthy choice for many Indian dishes. Malabar Spinach (Basella alba): Known as "pui" or "vali," is a leafy green used in various Indian dishes, especially in eastern and southern regions. It has a mild, slightly peppery taste. Here is an Authentic Malabar Spinach Ayurvedic Curry straight from my kitchen.
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Malabar spinach Quick Fact 👇🏽
Name: Malabar spinach
Scientific Name: Basella alba
Origin Tropical Southern Asia which originated from Srilanka, India & Indonesia.
It nourishes, makes the body stout, purifies blood, rejuvenates and acts as aphrodisiac
Colors Dark green (Leaves)
Shapes Fleshy, ovate or heart-shaped, glossy; Length: 3-9 cm, Width: 4-8 cm (Leaves)
Taste Bland and mucilaginous (Stem); Bland with no odor (Leaves)
Calories 10 Kcal./cup
Major nutrients Vitamin B9 (12.50%)
Iron (8.13%)
Calcium (5.50%)
Copper (5.44%)
Magnesium (5.00%)
Health benefits Healthy heart, Treats depression, Prevent dementia, Treatment for cancer,
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