Kanda Bachali Koora / Yam and Malabar Spinach Curry

This is Andhra special. A popular dish made even during auspicious function. Kanda is Yam and bachali/pasalai greens is Malabar Spinach. The combination of the two with an unique taste of mustard/ rai powder paste gives distinct flavour n taste to the dish. They also call this aava petti koora meaning curry with mustard.

When done in right way the bitterness of mustard will not be there. I took notes from an experienced cook and followed her way. I made this as a semi solid curry.

Bachali/pasalai/Malabar spinach

Mustard/Rai powder and Tamarind pulp

Cooked Yam, green chili and bachali

cooked yam,bachali chili with tamarind pulp, oil and mustard paste

Curry ready with tadka/seasoning

INGREDIENTS:

Yam                    250 gms

Pasalai greens    3 cups  ( finely chopped)

Green chilli         8 to10

Mustard/ rai

Powder                 2 tsp

Tamarind pulp    2 tblsp

Thill oil               2 tsp                   

For tadka:

Oil                         2 tsp

Mustard                1 tsp

Cumin/ jeera        1 tsp

Asafoetida           1/2 tsp

METHOD:
Cut yam into cubes.
Finely chop greens.
Soak and extract thick pulp from a lime size  tamarind.
Make powder of mustard/rai and mix in 2 tblsp of water and keep.
Slit green chilies vertically and keep.
In a sauce pan/ vessel take yam pieces, green chilies, greens  and salt and little water and cook until yam gets cooked well.
Mash with spatula  so that the yam pieces along with chilies n greens look kacha Pacha .
Allow to cool.
Add the tamarind pulp, mustard/ rai powder paste and oil. Do not mix.
Meanwhile heat oil for tadka.
Add mustard/ rai, jeera and asafoetida and pour the hot tadka on the curry above the tamarind paste and mustard powder paste.
Cover with lid.
Give a stir n mix just before serving.
Note: we can try spinach in place of batchali if Malabar spinach is not available at your place.