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.


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.

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.


  2. Bindu says:

    Hi Vinayak,

    You can check out my recipes at , I was just planning to keep my recipes in a separate blog.


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


  4. revu says:

    how much curd is to be added?


  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.


  6. revu says:

    thanks 😀


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