This is my entry to this month’s Regional Cuisine of India (RCI) – Andhra Cuisine, being hosted by lovely Latha (@
Masala Magic). This dish is mostly made during celebrations like weddings, house warming ceremonies etc. This was on the list of my favorite things that I miss about my Mom’s cooking.
I did not have enough bachalikura, so I also used spinach. (For authentic taste, use bachalikura without spinach).
Little more information on Bachali Kura: Basella alba Stewaret (syn Basella rubra Linn) Basellaceae; Common English Name: Malabar nightshade, Ceylon spinach or Indian spinach; Tamil: Pasalai keerai; Hindi: Poi; Thai: Phak ptlang.
Kanda (Suran) (I used frozen cubed suran)
Bachalikura - chopped
Spinach - chopped
Ginger " - minced fine
chilies Green - finely chopped
Microwave the suran pieces in 1 cup of water for 6-8 minutes, or until the cubes are tender.
Heat 1 tsp oil in a pan on medium low heat, add the popu ingredients and when the seeds splutter, add curry leaves, ginger and green chilies. Stir fry for about 30 seconds.
Add turmeric and chopped green veggies, cover and cook for about 5-7 minutes or until they wilt down and don't smell raw anymore.
Add the microwaved kanda (suran) pieces; cover and cook for another 5 minutes.
With the back of the spoon mash kanda pieces till it becomes smooth. You can leave them chunky, but traditionally this dish has a very smooth consistency.
Add the tamarind paste, salt and little water (if needed). Cook for another 5 minutes. Serve hot with rice.
Kanda Bachali kura & Mixed vegetable curry with Rice
Note: Lemon juice can be used instead of tamarind paste in this dish and it will taste equally yummy.
Here's another similar dish from Ammalu's Kitchen -
Kanda Palakura Avapetti.