This curry Kanda ( yam/ elephent foot yam/ jimikand ) bachali koora is a popular recipe in Andhra especially in some Brahmin families. It is a traditional dish for them. The process is very simple and easy with minimum ingredients. The bachali greens that are used are called basella leaves in english. They are of two varieties ,red and green creepers with healthy fleshy leaves with good amount of medicinal benefits. We can use both types of greens in various recipes like dals, chutney, Thalimpu etc. There is another type of bachali called Ceylon bachali / malabar bachali which also can be used in various dishes.The last step in preparing this curry is adding mustard paste which gives extra spiciness to it.The process of adding of this paste is called ” Aava pettina ” in Telugu.
Ingredients:
Green bachali leaves – 20 leaves, picked, washed and roughly chopped ,
Yam / Kanda ( Telugu ) – 250 Gms, peeled, washed and cut into cubes,
Red chilli powder – 1 Tsp,
Haldi – 2 pinches,
Salt,
Oil – 4 Tablesp,
Dhania powder – 1 Tablesp,
Mustard seeds – 1/2 Tsp,
Urad dal – 1/2 Tsp,
Channa dal – 1 Tsp,
Jeera – 1/4 Tsp,
Hing – A pinch,
Mustard seeds paste – 1 Tsp, ( mustard seeds are ground into a fine paste )
Red chillies – 3 , broken into pieces,
Tamarind paste – 1 Tsp mixed with 50 ml water ,
Chopped coriander leaves – 1 Tablesp,
Curry leaves – A few,
Method:
1).Put yam , chopped greens , haldi, dhania powder, chilli powder, salt and 200 ml of water in a pressure cooker.Pressure cook them till 3 whistles.
2).When steam escapes, open the lid and mash the vegetables gently with back of a wooden ladle. Keep it aside.
2).Heat oil , fry mustard seeds, urad dal, Channa dal, red chillies and curry leaves. Wait till mustard crackles and dals change colour.Add hing and mix well.
3).Pour the mashed vegetable into tadka pan.lastly add tamarind water into the curry and allow it to cook for one or two more minutes under low heat.
4).Sprinkle chopped coriander leaves .Add mustard paste ,stir once ,check salt and remove from flame.
Tip:
This curry is a bit tangy but very tasty with hot plain rice with little desi ghee.