Step 1: Prepare the Vegetables

Wash and chop Malabar Spinach leaves and stems separately. Chop cluster beans, tomatoes, and slice onions. Place the chopped Malabar Spinach stems in a bowl, add water, and 1-2 tablespoons of tamarind syrup, letting them soak for a few minutes.

Step 2: Start Tempering

Heat 2-3 tablespoons of oil in a pan. Once hot, add 1 teaspoon of mustard seeds and 1 teaspoon of urad dal. Let them splutter and turn light golden brown.

Step 3: Sauté Aromatics

Add a few sprigs of curry leaves and 2 broken dried red chilies to the pan. Sauté for a few seconds until fragrant. Then, add the sliced onions and sauté until they become translucent.

Step 4: Cook Tomatoes and Spinach Leaves

Add salt to taste and mix well with the sautéed onions. Next, add the chopped tomatoes and cook until they soften. Add the chopped Malabar Spinach leaves to the pan, along with 1/2 teaspoon of turmeric powder and a splash of water. Cover the pan and cook for 5-7 minutes until the leaves wilt and are tender.

Step 5: Add Stems and Fenugreek Seeds

Once the leaves are cooked, add the soaked Malabar Spinach stems to the pan. Also, add 4 fenugreek seeds (Mentha) and mix everything thoroughly. Continue to cook until the stems are tender.

Step 6: Prepare the Masala Paste

In a separate dry pan, dry roast 7 Byadagi chilies, 1/2 teaspoon of Jeera (cumin seeds), 2 tablespoons of coriander seeds, 1/2 teaspoon of mustard seeds, and 1/4 teaspoon of Hing (asafoetida) until they are fragrant. Then, add 1 cup of grated coconut to the roasted spices and sauté for 1-2 minutes until the coconut is lightly golden. Transfer all the roasted ingredients to a grinder and grind into a coarse paste without adding water.

Step 7: Combine and Finish

Add the freshly ground masala paste to the cooked vegetables in the pan. Mix everything well, ensuring the masala is evenly distributed. Cook for another 2-3 minutes, allowing the flavors to meld together. Serve the Special Basale Palya hot.

• Adjust the spice level according to your preference by modifying the number of Byadagi chilies.

• Ensure the Malabar Spinach stems are tender before adding the ground masala.

• Serve hot with rice, roti, or chapati for a complete meal.

• Add other vegetables like potato, carrot, or green peas for more variety.

• If Malabar spinach is unavailable, regular spinach can be used, though the texture will be different.

• A small piece of jaggery can be added along with the masala for a hint of sweetness.