Kanda Bacchali (Indian Root with greens)

The old saying goes that a man and woman should mix well like Kanda and Bacchali.

2 cups of cut Kanda pieces
2 cups of chopped Bacchali
½ tsp turmeric
Thick juice from ½ lime size tamarind

Paste:

Soak 1 Tsp water: 1 tsp mustard seeds and 1 tsp raw rice (OR 2 red chilies)
1 Tsp grated coconut
½ inch piece of ginger (optional)
Grind all of the above in 1-2 Tsp water to a fine paste, add 1 tsp sesame seed oil and set aside. Otherwise it will turn bitter.

Garnish
1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
2-3 red chilies
1-3 cut green chilies
1 sprig curry leaves

Salt to taste

Cook cut vegetables, greens and ¼ tsp turmeric in ½ a cup of salted water till soft. Drain excess water.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
mustard seeds
chana dal
urad dal
red chilies
cut green chilies
1 sprig curry leaves

Add cooked vegetables and toss.
Add tamarind juice. Let it cook for a couple of minutes.
Add mustard paste and turn off heat. If electric stove, remove pot from heat.