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.Then add the chopped malabar spinach/ bachali kura and suran/ kanda. Cover and cook on medium-low flame until the greens are wilted.
Add water; cover and cook till suran is completely cooked through. I like this dish smooth instead of chunky, so I mash with a potato masher at this stage.
Then add tamarind paste and salt. Cook for another 5 minutes for the flavors to mingle. Serve with steamed rice for a yummy Andhra meal.
If using frozen suran, thaw it before using in the recipe.
Balance of flavors is the key to the success of this recipe. So make sure to adjust the spiciness, tanginess and salt accordingly.
Lemon/ lime juice can be used instead of tamarind paste.
Leftover kanda bachali can be stored for up to 3 days in an airtight container in the fridge.