Kanda Bachali (Yam with spinach)

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • Yam - 1/2 kg
  • Spinach - 3 cup
  • Tamarind juice -2 tsp
  • Mustard - 2 tsp
  • Dry red chillies - 2
  • Turmeric - 1/4 tsp
  • Salt as per taste
  • Channa dal -1 tsp
  • Urad dal -1 tsp
  • Oil - 3 tbsp
  • Green chillies - 3
  • Curry leaves - 10
  • Coriander leaves - 1/2 cup
  • Ginger - a small piece

How to Make Kanda Bachali (Yam with spinach)

  • Peel the yam, dice it and boil for 15 minutes.
  • Cut the spinach finely and wash.
  • Cut green chillies and ginger finely and keep aside.
  • Grind the mustard, dry chillies, salt and turmeric into a fine paste.
  • In a heavy bottom kadai, heat the oil.
  • Add the channa dal and urad dal and fry till light brown.
  • Add the green chillies, curry leaves, ginger, and the spinach.
  • Fry for 10 minutes.
  • Add the boiled yam and tamarind juice.
  • Leave for 10 minutes on low flame.
  • After removing from fire, add the mustard paste and coriander leaves.
  • Serve.

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