Bachali Kura Pachadi
Bachali Kura is also known as Malaysian spinach or Chinese spinach in English. We can make dal, ava pulusu, i.e. soup with mustard masala and also curry clubbed with elephant foot yam aka Kanda Bachali Kura. Kanda Bachali Kura is thought about to be one of the most popular curries in marriage events where they are served with hot steaming rice.
- 200 gms A bunch of Bachali Kura, Poi Shaak, Mayalu, Malabar Spinach
- 100 gms Anapakaya, Sorakaya, Lauki, Bottle Gourd.
- 2 tbsp Thick Tamarind Paste
- 1 tbsp Sesame Seeds
- 3 tbsp Grated Coconut
- 2 - 3 Red Chilies
- 1/2 tsp Turmeric
- 1 1/2 Cups Water
- Salt To Taste
- 2 tsp Oil (Sesame Preferred)
- 1 tsp Mustard Seeds
Chop the Bachali Kura leaves and tender parts of the stem to small pieces.
Take the bottle gourd after they have been peeled and chop them into 1-inch cubes.
Mix the Bachali Kura, and Bottle Gourd made in the previous steps and add one and a half cups of water to it.
Add the mix to the pressure cooker and wait for 3 whistles.
In a mixer grinder, add coconut, sesame seed, turmeric, chillies, rice flour, a little water and grind them.
For Bachali Kura Pulusu
In a heavy-bottomed vessel, heat the oil.
Add mustard seeds and wait till they splutter.
Include red chillies and stir-fry for a couple of seconds.
Add the tamarind paste and ground paste, and mix well.
Include the prepared Malabar spinach and bottle gourd.
Add salt and blend well.
Mix well and let the Bachali Kura Pulusu concern a boil.
Cover and reserve for 10 minutes.
Serve with rice topped with sesame oil.