Kanda Bachali Koora

Also known as Yam and Malabar Spinach curry

This recipe was shared by my admirable eldest sister, who while 80+ years old, is still energetic and independent. Kanda Bachali koora is unique to Andhra cuisine and is made during special occasions and celebrations. It is a very easy and tasty dish! Kanda (Elephant yam) and Bachali (Malabar spinach) are vegetables that are quite popular in Southeast Asia. Here in USA, I have made this curry with regular yams and spinach with some success. It may not taste the same, but it still has its own place.

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Serves 4 people

Ingredients:

• 1 elephant yam

• 1 and 1/2 tbsp Tamarind paste

• 2 cups of water

• 1 tsp turmeric

• 3 tsp salt or salt to taste

• 2 cups chopped Malabar spinach

• 1 tbsp mustard seeds soaked in water

• 4-5 green chili

• 1 tsp grated ginger

• 1 tsp jaggery powder

• 3 tbsp oil

• 1 tsp channa daal (bengal gram)

• 1 tsp urad daal (split black gram)

• 3 red chili

• few sprigs of curry leaves

Method:

1. Peel and wash yam. Dice into cubes and keep aside.

2. Heat water in a saucepan and add tamarind paste.

3. Add cubed yam, turmeric, and salt and bring it to a boil. Cover and cook until soft or until you can pressure cook.

4. Blend mustard seeds, green chili, and ginger to a fine paste.

5. In another pan, temper the daals and red chili. Add spinach and mix well.

6. After 2 minutes, add blended mustard seed paste. Cover and cook until done.

7. Add cooked yam spices and mix well. Cover and cook for another 2 minutes.

8. Serve hot with rice and ghee.