Kanda Bachali Kura

Peel and cube the elephant foot yam into 2 cm pieces. Boil or steam the cubed elephant foot yam until tender but not mushy, about 10-12 minutes. Drain and set aside.

Wash and finely chop the fresh spinach. In a large pan, heat 10 grams of cooking oil. Add the chopped fresh spinach and sauté until it wilts and releases its water, then cook until the water evaporates. Set aside.

In the same pan or a separate kadai, heat the remaining 30 grams of cooking oil over medium heat. Add mustard seeds and let them splutter.