Combine chopped bachalikura and yam in a medium size pan along with the water. Stir in salt, turmeric and bring the mixture to a slow boil on medium-high heat. Lower the heat to medium-low, cover and cook till the yam is very tender, about 10 minutes.
3 cups Bachali kura/ Malabar Spinach, chopped, 2 cups Chopped Suran or Kanda*, fresh or frozen, 1 cup Water, ½ teaspoon Turmeric, To taste Salt
Using a potato masher, mash the mixture until smooth. Depending on how you like, you can either coarsely mash the mixture or make it smooth. I like it smooth. Set aside.
Heat oil in a medium size pan on medium heat. Add urad, chana, mustard, cumin seeds and red chilies. Once the seeds start to splutter; add ginger, green chilies & curry leaves and sauté for couple of minutes.
2 tablespoons Oil, 1 teaspoon Urad dal, 1 teaspoon Chana dal, 1 teaspoon Mustard seeds, ½ teaspoon Cumin seeds, 2 Dry red chilies, 2" Ginger piece, finely grated, 3~4 Green chilies, finely chopped, 4~6 Curry leaves
Then add the cooked bachali kura and kanda mixture. Cover and cook on medium-low flame for all the flavors to mingle. If the mixture looks too thick, stir in some water.
Add tamarind paste and cook for another 5 minutes. Taste and adjust the seasoning. Serve with steamed rice for a yummy Andhra meal.
1 tablespoon Tamarind paste or lemon/ lime juice