Bachalikura / Malabar Spinach Majjiga Pulusu

Malabar Spinach / Bachali kura is widely part of the traditional Indian cuisine. These green leaves are rich  in vitamin A , C , iron and calcium. They give immense benefits to the body when eaten in right 

quantities.

The well known Andhra dish is Kandha Bachali Koora....

Ingredients:

- Bachali kura - 2 bunches

- Curd - 1 1/2 cups / 300 ml appx

- Green chillies - 4 slit

- Besan - 2 Tbsps

- Methi seeds - 8-10

- Vaamu / Ajwain - 1/2 tsp

- Jeera - 1/2 tsp

- Mustard seeds - 1/2 tsp

- Turmeric - 1/4 tsp

- Urad Dal - 1/2 tsp

- Curry leaves - 2 strands

- Salt 

- Onion - 1 med (finely chopped)

-Tamarind - small lemon Size (soaked in half cup water)

- Oil - 3 tsp

- Water as per need

- Dry red chillies - 3-4 

Process:

1. Clean and finely chop bachali kura / malabar spinach.

2. Heat a pan with oil and add the tempering ingredients : methis seeds, Jeera, mustard seeds, urad dal, dry red chillies, green chillies, ajwain & curry leaves.

Fry until nice aroma comes.

3. Now add onions and fry till they turn translucent.

4. As onions are fried add the chopped malabar spinach/ Bachalikura and fry well. Add little water after 5 mins and cook this well.

5. In a sauce pan, to the curd add besan and salt. Mix this without any lumps and then add the tamarind juice without pulp. Mix this well and bring it to boil. 

Note: make sure to stir it frequently so that contents donn stick to bottom and avoid burning..

6. Add the above prepared malabar spinach mix and add little water to adjust the consistency. Add salt and turmeric. Keep stirring, Bring it to boil twice 

Check for the spices and consistency.

This tastes wonderful with rice.