Malabar Spinach - By Chef Gourav Dutta

Malabar spinach, known as "Poi Saag" in Bengali cuisine, is a versatile and nutritious leafy green that holds a cherished place in many culinary traditions. Here's a glimpse into its various uses and names across different cultures:

Mayalu: Known as Mayalu in Marathi.

Poi Shag: In Bengali cuisine, it's referred to as Poi Shag.

Basella Alba: Its scientific name is Basella alba.

Culinary Uses in Different Cuisines:

    - Sri Lanka: Used in curries, especially with lentils.

    - Philippines: Main ingredient in vegetarian dishes like "utan," cooked with sardines, onions, garlic, and parsley.

    - Mangalorean Cuisine: Cooked with coconut-based gravy called "gassi," paired with rice dumplings known as "pundi."

    - Bengali Cuisine: Widely used in vegetable dishes, cooked with red pumpkin, and in non-vegetarian dishes, cooked with fish bones or shrimps.

    - Odia Cuisine: Cooked with mustard paste to make "poi saaga rai."

    - Andhra Pradesh: Paired with yam to make a curry.

    - Gujarati Cuisine: Used to make crispy pakodas known as "poi na bhajia" by dipping the leaves in besan and deep-frying.

    - Chinese Cuisine: Known as "flowing water vegetable," used in stir-fries and soups.

    - Vietnamese Cuisine: Known as "mong toi," cooked with shrimp, crab meat, luffa, and jute to make soup.

    - African Cuisine: The mucilaginous cooked shoots are commonly used.

Historical Uses: The red variety of Basella alba has been historically used to make red dye in China.

With its unique flavor profile and nutritional benefits, Malabar spinach continues to be cherished and utilized in diverse culinary traditions around the world.