Kanda-Bachali Kura (Suran & Malabar-Spinach Curry)

I’m re-visiting this recipe that I posted about 2 years ago. It features in most of Andhra bhojanams (feasts). I love it since I was little and still do. Here is how we make it:

Ingredients:
Bachali kura – 2-3 cups chopped
Spinach – 2 cups
Kanda (Suran) – 1 cup (I used frozen cubed suran)
Ginger – 1 tbsp, minced
Green chilies – 3, chopped
Curry leaves – 10
Tamarind paste – 1tbsp

For Tempering:
Urad dal – 1tsp
Chana dal – 1tsp
Mustard seeds – 1tsp
Cumin seeds – ½tsp
Red chilies – 3
Hing – pinch


Method:

• Heat 2tsp oil in a pan; add the tempering ingredients and once the seeds start to splutter; add ginger, green chilies & curry leaves and sauté for couple of minutes.
  
• Then add the green veggies; cover and cook on medium-low flame for 5-8 minutes or until almost wilted.
  
• In the meantime, de-frost frozen suran in the microwave.
  
• Once the greens are ready, add the suran and ¼ cup of water; cover and cook till suran is completely cooked. I like this dish smooth instead of chunky, so I mash suran with the back of the spoon at this stage. Then add tamarind paste and salt. Cook for another 5 minutes. Serve with steamed rice for a yummy Andhra meal.

This is my entry to Cooking for Kids-Leafy Greens event. Send in your entries by the end of this month.