Mayaluchi Paatal Bhaaji - Comforting and Easy to Make

Soak peanuts in water. Rinse Mayalu thoroughly and towel dry. Pluck leaves from stems, then chop separately. Pressure cook stems with soaked peanuts, 5 min at full pressure. Meanwhile, whisk yogurt, Besan and water into a smooth batter. Heat Ghee, add mustard, cumin and fennel seeds, green chillies and Hing. Add cooked stems, peanuts and water; stir in Besan-yogurt batter and seasonings; add chopped Mayalu leaves, stir and cook on medium heat, stirring periodically, until the mixture thickens and starts boiling. Serve immediately with hot rice/Roti. Enjoy!

5 from 1 vote

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Prep Time 20

Cook Time 15

waiting for Natural Pressure Release 10

Total Time 45

Course Main Course, Side Dish

Cuisine Indian, Maharashtrian

Servings

Calories 143 kcal

Equipment

Pressure cooker preferred for cooking stems If not available, see Recipe Notes for alternate cooking directions
Small stainless steel bowls that fit inside pressure cooker for pot-in-pot cooking in pressure cooker; see Recipe Notes for alternate cooking directions
Heavy bottom medium/large saucepan non-stick coated or un-coated stainless steel: do NOT use un-coated aluminum pans - these will react with the acidic yogurt used in the recipe.
Electric Blender if using coarse Besan or if using firm tofu for vegan recipe

Ingredients

1 1/2 cups Mayalu leaves - rinsed and towel-dried, chopped - loosely packed - about 130g from about 1/2 lb bunch; aka Malabar spinach, Poi, Pui, Ceylon spinach, Mong toi, etc.
3/4 cup Mayalu stems - sliced across, 1/8 in / 2-3 mm thick - about 100g from about 1/2 lb bunch; aka Malabar spinach, Poi, Pui, Ceylon spinach, Mong toi, etc.; see directions for how to prep thick stems.
1/4 cup Raw peanuts - optional if raw peanuts not available, OK to use roasted; Omit for nut-free; or add 2 tbsp pumpkin seeds
2/3 cup Yogurt - whole milk preferred, but any kind OK For vegan - use your preferred vegan yogurt
3 tbsp Besan - fine (coarse texture is not suitable) Chickpea / Garbanzo flour - check texture to ensure it is finely ground, not coarse; see Recipe Notes for how to use coarse-textured Besan such as Ladoo Besan .
3/8 tsp Salt also adjust later as per preference
1 tsp Sugar also adjust later as per preference
2 tsp Ghee (clarified butter) for making it Vegan - use a neutral oil you like; see Recipe Notes for details
1/4 tsp Mustard seeds Black/brown seeds preferred; use the small-sized seeds, if available
1/4 tsp Cumin seeds
1/4 tsp Fennel Seeds
1/2 whole Green Chillies - medium Serrano pepper - sliced lengthwise any fresh chili pepper is fine - adjust as per spiciness preferred
1/8 tsp Hing - Asoefetida - (optional) if not available, OK to omit
1/8 tsp Turmeric - optional It's up to you; adding turmeric will give the dish a distinctly yellow hue.
6-7 leaves Curry leaves - washed, towel-dried and hand-torn - optional if not available, omit or use dried curry leaves
1/ 2 tsp Ginger - grated if not available, add 1/8 tsp dried ginger powder
2 cups Water use as needed: it needs to be hot when using in the recipe, so set it to boil in a pot or kettle

Instructions

Soak the peanuts (if using)

Measure 1/4 cup raw peanuts into a small bowl. Add a little water, swish it around and pour off the water.
Then add fresh 1/4 cup water and set aside to soak while you prep the Mayalu greens.

Prep the greens

Wash the greens thoroughly: check carefully for residual and or hidden grit/dirt; drain in a colander, then spread on a towel to remove excess water. Dry thoroughly by wiping with the towel as needed.
Pluck the leaves from the stems: the juice released while doing this is a bit sticky/slimy.
That's OK - this juice is full of soluble fiber, which your body needs!
Chop the leaves: stack 5-6 leaves and slice into ribbons - about 1/8 inch wide;
Then turn the cutting board 90 degrees, and cut across the ribbons to chop. Repeat with the remaining leaves.
Examine the stems: cut away and discard portions of the stems that are thick, tough and/or woody or fibrous.
For stems that are thick but still tender (slice with a knife to check - they might be a bit crunchy, but still easy to slice through), use a paring knife to peel away the "skin" (see the picture). For stems that are thin and tender, there's no need to peel.
Bunch the stems together and slice - about 1/8 inch / 2-3 mm thick

Pressure cook the Mayalu stems and peanuts

Check the peanuts: they should be soaked and ready to cook by now - there will still be a little liquid left on the bottom- leave it in - don't throw it away !
Find a bowl that fits inside the main pressure cooker pot - be sure you can remove the hot bowl later with sturdy tongs. The tongs shown in the picture is a common tool in most Indian kitchens.
If you don't have one, perhaps you should get it - it is extremely useful!
Prepare the pressure cooker for pot-in-pot cooking: place a short rack/trivet inside the main pot; add 1 1/2 -2 cups of water - the water should not be above the level of the rack/trivet.
Transfer the peanut-bowl into the insert container for pot-in-pot cooking; then arrange the stems around it.
Place this container on the rack/trivet inside the pressure cooker. Close the lid and pressure cook for 5 min at full pressure:
For Instant Pot: Set the timer for 5 min
For manual stove-top pressure cookers: Start timing after full pressure is reached! (the first 'whistle', or a persistent Hiss): after 5 min at full pressure, turn the heat off and move the cooker away from the hot stove.
Allow the pressure cooker to release pressure normally: do not force release the pressure: the food continues to cook while pressure slowly returns to normal- this will probably take about 10-12 min. If pressure is still not fully released by this time, it's OK to force release the remaining pressure.

Prep the remaining ingredients

Wash, peel and grate ginger.
Wash and towel-dry curry leaves, if using.
Set a pot of water to boil: about 2 cups water

Prepare the Besan-Yogurt batter - for Vegan-version, See Recipe Notes

While the pressure is doing its thing, prepare the Besan-Yogurt batter
Measure 2/3 cup yogurt into a small-medium mixing bowl: add 3 tbsp Besan
Beat/whisk until smooth - break up any lumps that might remain, by pressing them against the sides of the bowl with the back of a sturdy spoon

Make the Paatal Bhaaji

Open the lid and remove the insert container with the cooked peanuts and Mayalu stems.
Heat a medium heavy-bottom saucepan on medium heat. Add mustard seeds and watch for them to first change color and then begin to sizzle pop. Add 1/2 tsp Ghee, cover immediately and turn the heat down. The seeds will quickly pop and splatter on the inside of the cover.
Now add the remaining Ghee, cumin seeds and fennel seeds. They will sizzle immediately.
Add The sliced green chilli pepper and Hing (asoefetida). Also add curry leaves, if using
Add the cooked peanuts.
Add the cooked Mayalu stems and stir.
Add 1 cup hot water, grated ginger, salt and sugar; stir and bring the mixture to a boil
Turn the heat off, then pour in the Besan-Yogurt batter while stirring to distribute evenly.
Add 1/2 cup hot water to the bowl in which you made the Besan-Yogurt mixture - swirl to collect the residual batter left in the bowl and add this rinse-water to the saucepan with the Bhaaji.
Stir to mix evenly. Turn heat on again and heat the mixture on medium heat.
Add the chopped Mayalu leaves.
Stir to distribute, and continue to cook on medium heat.
Soon you will see the mixture begin to thicken - about 3-4 minutes.
Add the remaining 1/2 cup of hot water and continue to cook on medium heat.
Keep stirring to prevent sticking on the bottom. The mixture continues to thicken as it cooks. After it begins to boil, lower the heat, cover and and simmer for 3-4 min. It will probably 'spit' and 'splat' a few times, as the steam bubbles burst!
That's it! It's ready to serve!
Serve steaming hot Mayaluchi Paatal Bhaaji with hot rice and Ghee, accompanied by a salad, such as Tomato-Onion Koshimbir (Kachumber, Pico de Gallo), maybe some Papad, a spicy pickle....
You could also serve this Paatal Bhaaji with your favorite flatbread. Break off a piece of your flatbread, scoop up some Paatal Bhaaji with it and pop it into your mouth!
Or maybe you just want to have it by itself, as a bowl of warm and comforting soup!
Enjoy!

Notes

For making this recipe Vegan:

Replace the Ghee with one of the following:
- Peanut oil
- Canola Oil
- I do NOT recommend using Extra Virgin Olive Oil : the flavors don't go well together
Replace the Yogurt with one of the following: note that you might need to adjust the tartness at the end by adding lime/lemon juice or citric acid: the dish is supposed to be mildly sour and slightly sweet.
- 2/3 cup Plant-based yogurt of your choice
- 2/3 cup silken tofu + 1 tbsp lime/lemon juice
- 2/3 cup silken tofu + 1/4 tsp citric acid
- if using firm tofu:
  - blend 1/2 up tofu with 2 tbsp water, along with 1 tbsp lime/lemon juice (or 1/4 tsp citric acid)
    - it might best to use a blender to get a smooth texture when using firm tofu

No pressure cooker avaialble?

No worries, you can cook the stems and peanuts on the stove-top, right after you finish making the Tadka in the saucepan.

After making the Tadka with the Ghee (and seeds, etc.), and before adding water:
- add the soaked peanuts and stir-fry on low heat for 1-2 minutes
- then add the cut-up stems, cover and simmer on low heat for 4-5 minutes, stirring once or twice to make cure that nothing is sticking and burning at the bottom. If it starts to stick, splash about 1 tbsp hot water and continue to cook
- pull out a peanut and a couple of stem pieces : blow on them to cool a bit - now do a bite-test:
  - when you bite into the peanut or stem piece, does it still have a raw taste?
  - If so, splash about 1 tbsp water, stir, cover and cook for another 3-5 min.
Continue with the directions in the main recipe to finish making the Paatal Bhaaji.

"Fine" textured Besan not available?

Check the texture of Besan: it should feel very smooth - similar to Corn Starch or All-Purpose Flour.

If the Besan feels coarse and/or grainy, the texture of the final dish will not be smooth and creamy. No worries, though - it's a relatively easy fix.

Follow one of the two methods described below.

Method A:

Sift the coarse Besan through a fine mesh strainer/sifter - use the finest mesh you have
- Note: do NOT use a double-layered-mesh - it will be very hard to remove any coarse material trapped between the 2 layers of mesh!)
- The coarser particles will be retained on the top of the mesh as the finer flour goes through the mesh.
- Test the texture of the sifted Besan to ensure that is "fine" and not grainy any more.
Transfer the coarser particles from the strainer to a dry grinder (coffee grinder/spice grinder), grind briefly and sift again.
- For any coarse material that still remains, simply mix it back into the rest of your stock of Besan.
Now measure the sifted, fine-textured Besan and use as directed in the recipe.

Method B:

If you don't have a fine mesh strainer/sifter, or don't have a coffee/spice grinder, you may need to use a blender:

In a small bowl, mix the 1/4 cup Besan with the yogurt and 1/2 cup water - set aside for 8-10 min.
Transfer the mixture to a blender and blend on low-medium speed until smooth - check between your fingers to test smoothness.
Transfer the blended mixture to the bowl you used for mixing the Besan with yogurt.
Rinse the blender jar with 1/2 cup water and add this rinse water to the bowl with the blended mixture.
Use this smooth mixture as directed in the main recipe instructions.
- Add this blended Besan-Yogurt mixture after adding the cooked peanuts and Mayalu stems :
  - do NOT add the 1 cup water as described, since it has already been added to the Besan-Yogurt mixture
- Continue with the rest of the directions as described.

Storing Leftovers:

Store leftover Patal Bhaaji in the refrigerator or freezer.

Refrigerator:

Transfer leftovers to a lidded glass/ceramic container

Use within 2-3 days

To serve:

Reheat gently, with stirring, till it comes to a boil.
- Only reheat the amount that will be consumed. Repeated heating and re-refrigerating is not recommended
Serve hot.

Freezer:

Transfer leftovers to a lidded glass/ceramic container.

Good for 3-4 weeks, possibly longer

To serve:

Thaw on the counter for 15-20 min - remove the lid for faster thawing;
- Only thaw the amount that will be consumed. Repeated thawing and re-freezing is not recommended
Heat gently, with stirring, till it comes to a boil.
Serve hot.

Nutrition

Calories: 143kcalCarbohydrates: 11gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 12mgSodium: 263mgPotassium: 496mgFiber: 3gSugar: 4gVitamin A: 4659IUVitamin C: 123mgCalcium: 146mgIron: 1mg

Keyword Basella alba, Besan, Ceylon spinach, Creamy sauce, Kadhi, Leafy Greens, Maharashtrian food, Malabar spinach, Mayalu, Mong toi, no onion-garlic, Paatal Bhaaji, Poi, Pui, raw peanuts, Yogurt

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