Kandha Bachali Curry(Yam and Chineese Spinach Curry)

This is a traditional curry .We prepare mostly in Kartika Maasam(Starts in October,this year started on 18th of october),that to especially on Mondays.Kartika maasam is special for Lord Shiva.In that month we do fasting on Mondays.We prepare this curry along with some Plain Dal,Rasam and some sweet in the dinner.

Ingredients
Kandha: 1/4kg
Bachali: 2 bunches
Water: 1 Glass
Turmeric: 1/2 Teaspoon
Tamarind: 1 Lemon size
Mustard Seeds: 3 or 4 Teaspoons
Ginger: Small Piece
Green Chillies: 3 or 4
Redchillies: 2
Split Black Gram: 2 Teaspoons
Split Bengal Gram: 2 Teaspoons
Cumin Seeds: 1 Teaspoon
Sugar: 1/2 Teaspoon
Curry Leaves:1 Stem
Oil: 2 or 3 Teaspoons
Salt to Taste.

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)


Method
Cut the Kandha and Bachali  to pieces(Medium).

Now add water to the yam and place it in a pressure cooker also place bachali on top of that and add turmeric.Put the whistle and wait for 3 or 4 whistles and off the stove.

Grind the Mustard seeds to a fine paste in a mixie.

Now put a pan on the stove and add some oil and put black gram,bengal gram,cumin seeds,small pieces of ginger,greenchilies,redchillies and curry leaves.

Now add the boiled yam and Spinach to them and also add salt,thick tamarind juice,sugar and mustard seeds paste.

Serve hot with rice.

Note: Whatever you cook in the pressure cooker you should add some little water in the cooker first and then place any bowl/vessel.If you are cooking directly in the pressure cooker itself,then no need to add extra water to the cooker.