Ava pettina Kanda Bachali


Yam 1/2 kg
Malabar spinach ( bachali kura) 250gms
Tamarind small gooseberry size ( 4 tsp tamarind paste)
Mustard seeds 2 tsp ( to be made paste with little water in pestle mortar)
Ginger chilli paste 2 tsp
For tempering:
Oil 2tsp
Chana dal 1 tsp
Urad dal 2 tsp
Mustard seeds 1 tsp
Red chilli 2
Hing 1/2 tsp
1 sprig curry leaves
Cut yam in to 1/2 inch size cubes, chop malabar spinach and cook it in cooker for 3 whistles
Now in a kadai add ingredients for tempering and once dals turn brown, add ginger chilli paste, cooked yam and malabar spinach, turmeric and salt
Mash everything and add tamarind paste and simmer for 3 minutes
Once done add mustard paste and turn off the stove