Kanda Bachali Kura

Ingredients:

Yam: 1/4 kg (peel the skin and cut into 1 inch pieces)
Indian spinach (bachali kura) : 2 bunches (wash and chop it)
Thick tamarind extract: 2 teaspoons
Salt: to taste
Turmeric powder

For tempering:

Mustard seeds: 1 teaspoon
Black gram Dal: 1 teaspoon
Ground nuts: 1 tablespoon
Bengal gram Dal: 1 teaspoon
Oil: 2 teaspoons
Curry leaves: 10-15

Green chillies: 2 chopped

Ginger: 1 inch piece chopped

Dry red chillies: 2

Ingredients for mustard twist:

Mustard seeds 1 teaspoon

Oil: 1/2 teaspoon

Procedure:

Pour 1 glass of water in a pressure cooker and cook yam, indian spinach upto 1 whistle , when it is done open the cooker and place them in a bowl.

Now heat oil in a pan and add all the tempering ingredients, and add the cooked yam and spinach and stir it,

add salt and turmeric powder.

Now add tamarind extract and stir. When the water is evaporated take the curry in to the serving bowl.

For mustard twist:

Grind mustard seeds into a smooth paste adding some water in a mortar and add 1/2 teaspoon oil to it.

Add this paste to the curry before serving