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Yam with Spinach

9 Jul

Kanda Bacchali kura/ Ava pettina kandha Bacchali


Suran/ Yam 350 gm frozen packet
Malabar Spinach/ Ceylon Spinach 1 bunch
Tamarind 1 1/2 inch sized ball
Sesame seeds 2 tbsps
Mustard seeds 1 tbsp
Cumin seeds 1/2 tbsp
Dried red chillies 5
Oil 2 tbsps
Salt to taste

Method of preparation:

Wash suran pieces in lots of water and keep aside.
Wash Indian spinach thoroughly and chop roughly.

In a deep bowl, add 3 cups of water, tamarind and suran pieces.
Bring to boil and cook covered until the suran becomes tender without loosing its shape.
Remove from water and keep aside.

Grind sesame seeds, mustard seeds, red chillies, cumin seeds and salt into fine powder.

Heat oil in a pan, add chopped spinach and saute until it wilts.
Now add cooked suran pieces and saute for few seconds before adding ground mustard seeds powder.
Stir fry for a minute or two and serve with cooked rice.

Notes: Mash the cooked suran pieces for a more traditional style.
When using fresh yam, use gloves while peeling and chopping.
Add guava leaves along with tamarind and pressure cook for a whistle or two.