Saturday, October 13, 2007

Bacchali kura

I dont know the english name for this vegetable (probably Indian Spinach?) and am not sure if we get this vegetable in US! The leaves are dark & thick... they can be small & palm sized too! Here is a simple curry recipe with tamarind sauce & mustard seeds powder - it is slightly sour & pungent and is truly tasty.


6 cups of finely chopped bacchali kura, alongwith tender stems
1 big onion - finely chopped
2 dried red chillies - broken into pieces
1/2 tsp urad dal
1/4 tsp each of cumin seeds, turmeric
3 garlic cloves - minced
4 curry leaves
4 green chillies - slit lengthwise
2 tbsp tamarind extract
salt to taste
1/4 tsp of garam masala powder
1 1/2 tsp of mustard seed powder (dry roast, let cool and make powder)
1 tbsp oil

Heat oil in a saucepan, add seasoning of dried red chillies, urad dal, cumin seeds, curry leaves. Add onion & garlic, saute until onion turns translucent. Add chopped bacchali kura, green chillies, salt, turmeric - mix and cook uncovered, for approx. 10-15 minutes. Add garam masala powder, tamarind extract, saute for a couple of minutes until the liquid evaporates, turn the stove off. Add mustard seeds powder, mix well. This tasty curry is good with rice.

1 comment:

Haritha said...

Bacchali Kura is called Mung Toi in oriental market (i was delighted to find this in a Vietnamese store).
Thanks for the recipe.
- Harita