ESPINACA DE CEILÁNINDIA,ESPINACA INDIA=ESPINACA DE MALABAR
Typical of leaf vegetables, Malabar spinach is high in vitamin A, vitamin C, iron, and calcium. It is low in calories by volume, but high in protein per calorie. The succulent mucilage is a particularly rich source of soluble fiber. Among many other possibilities, Malabar spinach may be used to thicken soups or stir-fries with garlic and chili peppers.
In the Philippines, the leaves of this vegetable is one of the main ingredients in an all vegetable dish called utan that is served over rice. It is usually cooked with sardines, onions, garlic, and parsley.
In Karnataka Cuisine (Karavali and Malnad regions), the leaves and stems are used to make Basale Soppu Saaru/Curry (Especially in combination with Jackfruit seed) and soupy raita with curd. Beary Muslims of coastal Karnataka prepare Basalede kunhi Pindi (small rice dumplings smeared in gravy prepared from Malabar spinach and dried tuna ). In Bengali cuisine it is widely used both in a vegetable dish, cooked with red pumpkin, and in non-vegetarian dishes, cooked with the bones of the Ilish fish and may also be cooked with shrimps. In Andhra Pradesh, a southern state in India, a curry of Basella and Yam is made popularly known as Kanda Bachali Koora [Yam and Basella curry]. Also it used to make the snack item bachali koora bajji. In Odisha, India, it is used to make Curries and Saaga (any type of dish made from green leafy vegetables is called Saaga in Odisha). In the Western Ghats in Maharashtra, India, it is used to make bhaji (भजी). It is also known as daento or valchi bhaji in Konkani. A popular Mangalorean dish is "Valchi Bhaji and Shrimp - Curry".
The vegetable is used in Chinese cuisine. It has many names including flowing water vegetable. It is often used in stir-frys and soups. In Vietnam, particularly the north, it is cooked with crab meat, luffa and jute to make soup.
In Africa, the mucilaginous cooked shoots are most commonly used.[6]
Comentarios
Publicar un comentario