Spicy Yam Curry is a delicious and flavorful gravy. Yam is also a very healthy vegetable. It helps in the absorption of nutrients and increases the immune system. It contains high content of Carbohydrate, Protein, Vitamin and dietary fibers. Generally people advise to avoid root vegetables. But Yam is one root vegetable that you can consume daily.
To boil Yam:
Suran (Jimikand) – 500 Gms (skinned and cut into thick cubes)
Turmeric Powder – 1 pinch
Salt – 1 pinch
Water – 1 cup
For the gravy:
Tomato – 2
Medium sized Onion – 2
Garlic Pods – 4
Ginger – 1 inch
Oil – 2 tbsp
Cumin Seeds – 1 tsp
Green Chillies – 2 (slightly slitted)
Green Cardoman – 4
Bay Leaf – 2
Cinnamon Stick – 1 inch
Turmeric Powder – 1 tsp
Coriander Seed Powder – 2 tsp
Red Chilli Powder – 1 tsp
Amchur (Dry Mango Powder) – ½ tsp
Black Pepper Powder – ½ tsp
Salt – to suit taste
Finely Chopped Coriander Leaves – 2 tbsp
Pressure cook the Yam with a cup of water and Turmeric Powder for a whistle. And then continue cooking for 2 minutes over mini flame. Turn off the flame. Release the steam carefully by lifting the weight valve a little with a spoon or a ladle. Once the steam is fully released, open the lid and strain the water. Allow the Yam to cool.
Deep fry the Yam pieces into golden and keep aside.
Grind the chopped Onion, Garlic and Ginger to a fine paste.
Grind the Tomatoes also into a fine paste and keep aside.
Heat the Oil in a pan. Add Cinnamon Stick, Bay Leaf and Cardoman. Stir for a few seconds. Add Cumin Seed and Green Chillies. Remove the Green Chillies after a few seconds and keep them aside.
When the Cumin Seeds start crackling, add Onion paste and sauté for 3 to 4 minutes till the raw smell goes away. Add Red Chilli Powder, Coriander Seed Powder and Turmeric Powder. Sauté for a minute. Add 2 to 3 tbsp of water. Cook for a couple of minutes.
Add the Tomato paste and cook till Oil separates from the masala.
Add the fried Yam. Gently mix them. Add Black Pepper Powder, Salt and Amchur Powder. Mix well. Add 1 to 1 ½ cups of water. When it comes to a boil, cover the pan with a lid and simmer for 5 to 6 minutes in low flame.
Add Coriander Leaves and roasted Green Chillies which we have kept aside. Simmer for 2 minutes more.
Transfer to a serving bowl.