Starting off with an authentic recipe this year !!! I had been to India for a vacation recently and enjoyed my favorite dishes made by mom. Kanda Bachali koora/ Malabar spinach and elephant Yam curry is one of them. Apart from being tasty, it’s very healthy. Malabar Spinach is an excellent source of iron and folate. Elephant Yam also has a ton of health benefits.Click here for more details.Alright! straight to the recipe now.Enjoy cooking and eating too !!!
Preparation Time: 30 minutes
No of Servings: 4
Elephant Yam (cubed): 2 cups
Malabar Spinach: 1 bunch
Mustard Seeds for powder: 1 tbsp.
Green Chili: 1-2
Mustard Seeds: 2 tbsp.
Tamarind Pulp: Big gooseberry size.
Red Chili: 2
Chana Dal: 1 tbsp.
Urad Dal: 1 tbsp.
Cumin Seeds: 1 tsp.
Mustard Seeds: 1 tsp.
Oil: 2 tbsp.
Salt: As per taste
Water: 3-4 tbsp.
- Wash and cut Malabar spinach roughly.
- Wash, peel and cut yam into small cubes. I have used frozen yam cubes.
- Cook them together with a pinch of salt.
- Powder 1 tbsp of mustard seeds with 1/2 tsp. of salt and keep it aside.
- Heat a pan with 2 tbsp. of oil .Add chana dal, urad dal and red chilies to it.
- After a minute, add mustard seeds, cumin seeds, turmeric and hing to it.
- When they start to splutter, add green chilies to it and fry them a little.
- Now add cooked yam and Malabar spinach along with the salt.Cook it for 5 minutes.
- Add tamarind pulp to it and cook it for another 2 minutes.
- Add little water to mustard powder to make it as a paste.
- Add this paste to the curry and turn off the stove (Don’t keep it on flame after adding mustard paste, as this makes the curry bitter).
- Wait for 30 minutes before serving (as curry absorbs the mustard flavor by then).
- Serve it with hot rice and ghee.