Basale Soppina Mosaru Bajji

Basale Soppu

Basale Soppu

Basella alba called as Basale Soppu in Kannada, Pui Shak in Bengali  is a fast-growing, soft-stemmed vine reaching 10 m in length. Its thick, semi-succlent, heart-shaped leaves have a mild flavour and mucilaginous texture. The stalk is often purple or Green.

Ingredients

http://en.wikipedia.org/wiki/Basella_alba

Basale Soppu – 20 Leaves

Grated Fresh Coconut – 100gm

Green Chilly – 1

Oil – 1 spoon

mustard – 1/2 spoon

Curd – Half Litre

Finely cut the Basella Alba or Basale Soppu into peices. then Take oil in a pan once it is hot add mustard. Let it splutter, then add Red chilly. Now add Chopped Leaves to it fry it for a minute. Then add salt and let it cook. Close the lid.

Remove from flame once it is cooked.

meanwhile Grind the coconut and roasted Green chilley in a mixer grinder. Add this to the cooked Leaves, then add Curd and keep aside.

Now basale soppina Mosaru Bajji is ready. Can eat it like a salad, or can have with rice or chapati.

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This entry was posted in Recipe.

6 comments on “Basale Soppina Mosaru Bajji

  1. Vinayak says:

    Hi Bindu, Good Work. Keep it up.

    Pls do post more and more recipies.

    Like

  2. Bindu says:

    Hi Vinayak,

    You can check out my recipes at http://www.deliciouscuisine.wordpress.com , I was just planning to keep my recipes in a separate blog.

    Like

  3. […] Basale Soppina Mosaru Bajji October 2008 1 comment 3 […]

    Like

  4. revu says:

    how much curd is to be added?

    Like

  5. Bindu says:

    Hi Revu,

    Sorry I missed it. For the quantity mentioned above I usually add half litre of curd. You can increase or decrease the quantity of curd as per your taste. Use fresh curd which is not sour.

    Like

  6. revu says:

    thanks 😀

    Like

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