- To Make the Mustard Paste: Soak the mustard seeds, rice, and chillies in about 2-3 tbsp of water for 15 minutes. Grind to a smooth paste. Cooking the Yam and Malabar Spinach: Peel and chop the yam into large chunks. Wash thoroughly. Wash and chop the Malabar Spinach leaves and tender part of the stalks to small pieces. In a vessel, add the yam and malabar spinach, and add enough water to just cover them. Pressure cook for 3 whistles. Drain and reserve the excess water in which the vegetables have been cooked. Mash the cooked yam till it breaks apart completely. Making the Kanda Bachali Kura: In a kadhai, heat the oil. Add the mustard seeds and wait till they crackle. Add the urad and chana dal. Stir-fry till the dals are light golden brown. Add the spilt red chillies and stir-fry for a few seconds till they start to change colour. Lower the heat, add the cooked kanda-bachali, salt, turmeric, and mix well. add some of the reserved water, and mix well. Turn off the heat. Add the ground mustard paste and mix well. Cover and let it rest for 10 minutes so that the flavour of the mustard intensifies. Serve hot.
Kanda bachali ava
#myrecipe
By Sai Charan
Feb, 17th
602
Servings
4 persons
Cook Time
25 minutes
Ingredients
9
- 11
Ingredients
- Kandha
- Bachali kura
- Salt
- Mustard
- Rice
- Red chilli
- Urad dal
- Bengal gram
- Turmeric powder
- Red chilli
- Oil
