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

Recipe by Cook's Hideout

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

Ingredients

• 2 cups spinach
• 1 tbsp ginger (– minced)
• 3 chilies (Green – chopped)
• 10 curry leaves
• 1 tbsp tamarind (paste)
• 1 tsp Urad dal
• 1 tsp chana dal
• 1 tsp Mustard seeds
• frozen peas
• 3 chilies (Red)

Method

1. 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.
2. Then add the green veggies; cover and cook on medium-low flame for 5-8 minutes or until almost wilted.
3. In the meantime, de-frost frozen suran in the microwave.
4. 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.

View the recipe instructions at Cook's Hideout