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Yam with Malabar Spinach | Kanda Bachali | Andhra Traditional Malabar Spinach Yam Curry Recipe

Curries | vegetarian

  • Prep Time 5 Mins
  • Cook Time 25 Mins
  • Servings 4

Ingredients

  • 250 gms Yam (Peeled and cut into 2" wide pieces)
  • 4 - 5 Medium Malabar Spinach Leaf and Stalks chopped
  • Salt
  • 3 Green Chillies (Slit into thin slices)
  • 1.5 tbsp Tamarind Juice
  • 1/8 tsp Turmeric
  • 1/2 liter Water
  • 1 tsp Roasted Cumin Powder
  • Mustard Paste
  • 1.5 tsp Mustard Seeds
  • 1 Inch Ginger
  • 2 Red Chillies
  • Salt
  • 1/4 tsp Turmeric
  • 1 tsp Oil
  • For Seasoning
  • 2 tbsp Oil
  • 2 tbsp Ground Nuts
  • 1/2 tsp Mustard Seeds
  • 1 tbsp Black Gram
  • 1 tbsp Bengal Gram
  • 2 Red Chillies
  • 2 Sprigs Curry Leaves
  • 2 Pinches Asafoetida

Instructions

  1. Take Water in a vessel, add the Yam pieces and Malabar Spinach. Add Turmeric and cook until the Yam is cooked to 90%. Add some salt, cook for another five minutes and remove from the fire.
  2. Add all the ingredients for the Mustard paste and grind them to a smooth paste. Add Oil and set aside.
  3. Strain the boiled Yam and Malabar Spinach and mash it into a coarse mixture. If necessary, add some of the water from the boiled Yam and make it a little dilute.
  4. Add slit Green Chillies, Tamarind paste and Mustard Paste and mix well.
  5. Heat oil for the seasoning, add Ground Nuts, and then add the other ingredients one by one. Fry them crisp and mix in the Vegetables. Leave it aside for an hour so that the aroma and spice of the seasoning and Mustard get absorbed by the Yam and Spinach.