Malabar Spinach Curry (Bassale da Gassi) By Shrddha Shetty


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Malabar Spinach Curry (Bassale da Gassi)

Malabar Spinach (called as Bassale in Tulu) is one of the versatile leafy green vegetable found in East Asian cuisines and it’s curry is all time favourite in coastal Karnataka region. This curry is best accompanied with steamed red rice and is packed with amazing nutritional benefits.
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Cooking Time

30 Min

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  • Malabar Spinach 250gms or 3 cups when chopped
  • Split pigeon pea Toor Daal 1/4 cup OR kudu also called as Horsegram (1/4th cup)
  • Onion 2 tbsp finely chopped
  • For masala/ curry paste:
  • Red Chillies 5-6 long betki chilli (more if you like spicier)
  • onion 1/4th cup roughly chopped
  • Garlic 4-5 cloves
  • Ajwain 1/4 tsp
  • Black Mustard seeds 1/2 tsp
  • Cumin seeds 1/2 tsp
  • Coriander seeds 2 tbsp
  • Tamarind water 1/4th cup
  • Grated coconut 1/2 cup
  • Turmeric 1/2 tsp
  • For Tempering:
  • Black Mustard seeds 1 tsp
  • Black gram lentils Urad Dal 1tsp
  • Fresh Curry leaves as much as you love it
  • Coconut Oil 2 tsp


  1. 1

    Step 1: Clean and thoroughly wash Malabar spinach and then separate the leaves from the stick.
  2. 2

    Cut the leaves into half and stem into size of finger (similar to drumstick).
  3. 3

    Step 2: Boil these cut leaves and stem with pre-soaked toor dal with salt and turmeric in pressure cooker (3-4 whistles or 15 minutes on full flame inside pressure cooker).
  4. 4

    Step 3: Roast the dry ingredients mentioned for curry paste in a pan with 1tsp coconut oil on low flame for 2 mins and grind it well with tamarind water to make a fine paste.
  5. 5

    Add 1/2 cup water if needed to make a smooth paste.
  6. 6

    Step 4: In another vessels (copper bottom or earthen ware) boil the grinded masala adding chopped onion turmeric and salt, after one boil add the content of pressure cooker (spinach and lentil/ prawns) into this boiled masala and cook for another 15-20 mins.
  7. 7

    Step 5: Once the flavour of masala has been induced into the leaves and stems; switch off the flame.
  8. 8

    Step 6: Prepare the tempering of coconut oil, mustard seeds, urad dal and curry leaves in small pan on low flame and then put this tempering into the curry for final touch and close the lid tight to pack the aroma inside the curry.
  9. 9

    Special note: How to choose fresh and tasty Malabar Spinach? >The ones with thick leaves, raw, fresh green and not blackish green and flexible stem and without any buds/flowers.
  10. 10

    This curry tastes best when cooked in earthen cookware over wooden flame.
  11. 11

    >This curry is best tasted after leaving it aside off flame after cooking for half n hour or an hour for the flavours to induce further.
  12. 12

    > Bassale Curry is served with steamed red rice over banana leaf.
  13. 13

    (Accompanied with Mudi Uppad and papadams).
  14. 14

    Do not over eat these tasty green goodness as it may trouble urinary tract and digestive system; however consuming these in moderate quantities is good for health as these are good source of vitamin A, vitamin C, iron, minerals and antioxidants.
  15. 15

    To prepare non vegetarian version of this curry, replace toor dal with 3/4th cup tiny raw prawns and cook it along with Malabar spinach similar to how you do for role dal.

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