Palak Bendhi/ Spinach-Black eyed peas curry


Bendhi is an authentic Konkani recipe which has all the goodness of pulses and leafy vegetables. Traditionally its made using “Malabar spinach”. This time when I went for my veggie shopping, palak was not so tender but I had plans of feeding palak to my kids and Sunil. So I went ahead and bought some. I decided I shall make bendhi out of it other than the regular palak recipes. I also had few jackfruit seeds which I have used in this recipe. If you do not have jackfruit seeds, simply replace it with a potato or chinese potato.

There are three main ingredients in this dish. Firstly, a green leafy vegetable. Second is pulses. It can be any pulse of your choice. I chose Black eyed peas and third is the jackfruit seeds. Now you know how rich in nutrients is this dish. Feed your family with this curry which goes super well with rice  or chapathi.

Coming to the nutritional values of spinach, we all know how rich in proteins, vitamins and minerals it is. Apart from these, they also help in diabetes management, Cancer prevention, Asthama prevention and many more.


Spinach/ Palak – 1 small bunch (washed and chopped roughly including the stem)

Black-eyed peas – 1/2 cup

Jackfruit seeds – 8

Grated coconut – 1/4 cup

Roasted red chillies – 5

Garlic flakes – 6 (crushed)

Ghee – 1 tbsp

Tamarind paste – 1/4tsp

Salt to taste


     Part 1:Soaking ingredients

     Part 2 : Cooking the pulses

     Part 3 : Grinding the masala

     Part 4 : Mixing the above 

     Part 5 : Seasoning

Part 1 : Soaking ingredients:

  1. Start the previous night. Wash black-eyed peas thoroughly twice or thrice with water
  2. Soak the black eyes peas in enough amount of water overnight.
  3. Break the jackfruit seeds into two halves with a knife and place it in a bowl
  4. Pour 1 or 2 cups water and soak this over night. We do this so that the jackfruit seed skin comes out easily the next morning.

Part 2 : Cooking the pulses

  1. Next morning, you will notice that the jackfruit seed skin comes out pretty easily. Though it just doesn’t slip out, you will have to peel it with your nails
  2. Peel the skin of all the jackfruit seeds and set aside
  3. You will also notice that the black eyed peas would have doubled in size.
  4. Now transfer the black eyed pead and jackfruit seeds in a pressure cooker and add 1 to 2 cups of water
  5. Pressure cook it upto 4-5 whistles on medium flame
  6. Let the pressure cool down completely before you open the pressure cooker lid.

Part 3 : Grinding the masala

  1. In a mixer jar, add 5 roasted red chillies, tamarind paste, grated coconut and a handful of boiled black eyed peas (from part 2)
  2. Grind this into a smooth paste adding little water.

Part 4 : Mixing both

  1. Now mix both Part 2 and Part 3 in a heavy bottomed pan
  2. Add salt to taste and on medium flame bring this to boil.

Part 5 : Seasoning

  1. In a pan, add 1 tbsp ghee and allow it to heat
  2. Add crushed garlic and fry for a minute till it changes in colour
  3. Add chopped Palak/Spinach to this and saute till palak cooks.
  4. Add this to the prepared bendhi and mix well
  5. Check for salt and add if required.
  6. Serve hot with Rice or Chapathi


  • If you do not want to roast the palak and add, you can directly add the chopped palak when you cook pulses and jackfruit seeds. In that case, you will have to season with just ghee/clarified butter and crushed garlic 🙂 I follow the separate roasting because I love the spinach with garlic-y flavour in it 🙂




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