Kanda Bachali

Yam - 1/2 kilo
Spinach - 3 cups
Tamarind juice - 2 table spoons
Mustard 2 tea spoons
Dry Red Chillies 2
Hing 1/4 tea spoon
Salt As per taste
Chana dal 1 tea spoon
Urad dal 1 tea spoon
Oil 3 table spoons
Green Chillies 3
Curry Leaves 10
Coriander Leaves 1/2 cup
Ginger small piece
  1. Peel the yam, dice it and boil for 15 minutes.
  2. Cut the spinach finely and wash.
  3. Cut green chillies and ginger finely and keep aside.
  4. Grind the mustard, hing, dry chillies salt and turmeric into a fine paste.
  5. In a heavy bottomed kadhai heat the oil. Add the chana dal and urad dal and fry till browned. Add the green chillies, curry leaves, ginger, and the spinach. Fry for 10 minutes.
  6. Add the boiled yam and tamarind juice. Leave for 10 minutes on low flame. After removing fom fire add the mustard paste and coriander leaves.
  7. Serve after 2 minutes.

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