Kanda bachali kura (Elephant foot yam and malabar spinach subzi)

 

Kanda or elephant foot yam grows in India, Sri Lanka, Philippines, Malaysia, Indonesia and other Southeast Asian countries.

 

In India, this species is grown mostly in Bihar, West Bengal, Kerala, Orissa, Maharashtra and Andhra Pradesh.

 

Kanda, is called jimikand or suran in Hindi, senai kizhangu in Tamil, suvarna gedde in kannada, chena in Malayalam and oluo in Oriya.

 

Kanda is widely  used in Indian medicine, and recommended as a remedy in Ayurveda, Siddha and Unani medicinal systems. The tuber is prescribed for bronchitis, asthma, abdominal pain, enlargement of spleen, piles etc. The vegetable is known for its curative properties against rheumatic swellings.

Bachali is a perennial vine Basella alba and is found in tropical Asia and Africa where it is used as a leafy vegetable. It is known as pui shak in Bengali, poi ni bhaji in Gujarati, basale soppu in Kannada, mayalu in Marathi.   Bachali is available in vine (creeper) form and also small bush type.  In creeper variety also, you can find red and purple stem vine and green stem.

Malabar spinach, like any other green vegetable, is high in vitamins, iron and calcium. It is also a rich source of soluble fiber, low in calories by volume and high in protein per calorie.

Both kanda and bachali are available in many parts of India. In US sometimes kanda and bachali are available in Indian stores. Bachali may be found in many Asian stores. In the cut vegetable section of any Indian store, packets of cut pieces of kanda (suran) are available.

In the coastal districts of Andhra Pradesh, kanda bachali kura is a main item in any festive menu. It is served in weddings etc.

                                                                            Kanda

                                        

 

Bachali creeper                                                                                   Bachali bush  

 

 

                                         Kanda and bachali cooked separately

 

 

Ingredients:

•      3 cups kanda pieces
•      1 or 2 cups bachali leaves cut into pieces
•      1 Tbsp. chana dal
•      2 Tsp urad dal
•      1 Tsp. mustard seeds
•      2 or 3 green chilis cut into small pieces
•      1 inch ginger cut into pieces
•      A few curry leaves
•      A pinch of hing
•      2 Tbsp. oil
•      1/4 Tsp. turmeric powder
•      Salt to taste
•      2 Tbsp. lemon juice or
•      2 Tbsp. tamarind paste
•      2 Tsp. mustard paste or powder

Directions:

1.      If using a big kanda piece, soak for a few minutes in water and wash thoroughly, as lot of mud may be sticking on to it.
2.      Peel and cut into cubes.
3.      Wash and cut bachali leaves into smaller pieces.
4.      Place both kanda and bachali in a large microwave safe container and add half cup water and turmeric powder.
5.      Cover and cook on high for 5 to 8 minutes (till the pieces are soft).
6.      Remove from microwave and try to mash the mixture.
7.      For mustard paste, add 2 Tsp. mustard seeds and a pinch of red chili powder and two spoons of water, and grind to a smooth paste. Or, you can add mustard powder, which is available in stores.
8.      Heat a thick, deep pan and add oil.
9.      Add chana dal, urad dal and mustard seeds to the hot oil.
10.      When the mustard seeds splutter, add hing.
11.      Add green chili and ginger pieces.
12.      Cook for a minute and add curry leaves.
13.      Add the kanda mixture, lower the heat and mix thoroughly.
14.      Add salt.
15.      If using tamarind, add the paste and mix well.
16.      Cook for 4 to 5 minutes.
17.      Turn the heat off.
18.      Add lemon juice, if not using tamarind paste.
19.      Add the mustard paste or powder. (If mustard paste/powder or lemon juice are added while cooking, the subzi will taste bitter!)
20.      Mix well.
21.      Garnish with deep fried dehydrated vadiyalu etc.

Whenever I get either kanda or bachali, I cook partially and freeze the vegetable, so that when I want to make the subzi, the ingredients are in the freezer!
Go ahead and prepare this subzi which is very nutritious and tasty!

Caution: Some varieties of kanda may cause an itching on the palms while chopping. Cleaning the kanda, removing the skin and chopping it are real laborious. Soak the whole piece of kanda in water for 10 to 15 minutes and then clean it thoroughly with water. You may use gloves while cutting. Or cook the whole piece in water in a pressure cooker for 3 whistles. When the pressure is off, open, cool and remove the skin and then chop the kanda.