Learn How To Make Kanda Bachali With Chef. Lakshmi Only On Variety Vantalu.<br /><br />This is an Andhra Special dish. Kanda is Yam and Bachali is Malabar spinach. This is a special curry that is made usually in all the functions in Andhra and this is one of our favorite dishes.<br /><br />Ingredients:<br />Elephant Foot /Yam/Suran(Kanda) 500gms<br />Malabar Spinach (Bachhali Koora) – Leaves – 150gms<br />Green Chilies – 4<br />Ginger – 1”Piece<br />Tamarind Pulp<br />Turmeric Powder – 1/8tsp<br />Salt to Taste<br />curry Leaves<br /><br />To Temper:<br />Urad Dal – 1tsp<br />Channa Dal – 2 tsp<br />Mustard Seeds – 1/4tsp<br />Cumin Seeds – 3/4tsp<br />Oil – 2 tbsps<br />Red Chilies – 3<br /><br /><br />Preparations:<br />1. Peel and cut the yam into equal sized cubes. Boil them with little water in a pressure cooker for 3 whistles.<br />2. Wash and chop Malabar spinach leaves. Keep aside.<br />Keep the tamarind pulp ready.<br />3. Chop ginger into small pieces. Slit the green chilies and keep aside.<br /><br />Method:<br />1. Heat a pan and add oil to it. Add all the ingredients listed for “To temper” one-by-one. Fry till the seeds splutter.<br />2. Now add the chopped ginger, chilly pieces, and curry leaves and fry for a while.<br />3. Add the finely chopped spinach (Bachhali) and cook until they are wilted.<br />4. Now add salt, turmeric powder, and tamarind pulp to the curry and cook covered on slow flame for 5 minutes.<br />5. Now add the boiled yam cubes. Mix everything until blended. Reduce heat to low and cook for 10-15 mins.<br />6. Stir once and transfer the curry to a serving bowl. Serve with hot plain rice.
