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Wednesday, March 2, 2016

Bachhali Kura Majjiga Charu/ Malabar Spinach yogurt stew

Bachhali Kura is a leafy green that is commonly found in Andhra Pradesh. I can find it in some Indian stores here in US occasionally.
These greens are a little gooey if not cooked properly so frying them and cutting off the thick stem is a must to enjoy the real taste. If you are in India, don't have to worry too much about the stems being thrown away as they are very tender there.

Coming to the recipe...

Preparation Time: 10 minutes 
Cook Time: 15 minutes 
Serves: 3

Fresh Curd/yogurt : 2 cups 
Bachhali Kura/Malabar Spinach: 1 small bunch/ 2 cups chopped 
Green chilies: 3 chopped 
Ginger: 1" piece 
Garlic: 1 large clove 
Turmeric: 1 teaspoon 
Salt to taste 

For Tempering:
Minappappu/Urad dal: 1 teaspoon 
Aavalu/Mustard seeds: 1/2 teaspoon 
Jeera/Cumin seeds: 1/2 teaspoon 
Methi seeds: 3-4
Dry red chilies: 2 broken into pieces 
Curry leaves: 1 sprig 


Chop the greens/bachhali Kura, add 1 cup of water and bring it to a boil and cook for 2 minutes.
Drain all the water and keep the greens to aside.
Take the curd, beat it a little with a spatula, add turmeric, salt and keep aside.
Take green chilies, ginger and garlic, grind into a corse paste in a blender or a mortar and pestle.
Heat oil in a pan for tempering, add all ingredients listed except curry leaves and fry for 2 minutes until the seeds splatter. Add curry leaves, boiled greens and fry for 5-7 minutes. Mix this into the curd/yogurt mixture. Make sure to crush the red chilies by hand so it mixes well and flavors are spread nicely.
Serve with rice or roti.

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