Simple South Indian Kanda-Bachali Koora Recipe

Ingredients

    4 cups bachali leaves(Ceylon spinach), chopped
    4 cups kanda (sooran), cut into small cubes
    Salt to taste
    1/4 tsp turmeric powder

For Seasoning

    2 tsp vegetable oil
    1/4 tsp asafoetida powder (hing)
    4 tsp urad dal (split black gram)
    1 1/2 tsp mustard seeds (rai)
    4 red chillies, broken into a few pieces (adjust to taste)
    1/4 tsp red chilli powder
    1/4 tsp turmeric powder
    1/4 tsp or less (tamarind paste (adjust to taste)

Cooking Directions

    Place the kanda and bachali koora in a medium container with 1/4 cup water and turmeric powder, and cook in a pressure cooker for about 4-5 whistles. Remove when cool and set aside.

    Heat oil in a medium saucepan, and add asafoetida, urad dal, and mustard seeds. As the dal starts to turn golden and the mustard seeds start to pop, add the red chillies, turmeric powder, and chilli powder, and fry for a couple seconds.

    Add the cooked kanda-bachali koora along with some salt and tamarind, and cover and cook on medium heat for 5-6 minutes, stirring occasionally.

    Mash some of the sooran to thicken the gravy. Remove the curry from heat.

    Serve the kanda-bachali koora with rice or any Indian flatbread. This curry also goes well with regular toasted bread.