Elephant Yam roast is a delicious Indian recipe. It can be served as a snack, as an appetizer and also as an accompaniment with curd rice, sambar rice etc.
Suran (Senai/Elephant Yam) – 400 Gms
Tamarind (Imli) – a small goose berry size
Salt – ½ tsp
Turmeric (Haldi) Powder – 1 /4 tsp
Red Chilli Powder – 1 tbsp
Coriander (Dhania) Powder – 1 tbsp
Cumin Seed Powder – ¾ tsp
Turmeric Powder – ¼ tsp
Salt to taste
Gram Flour (Besan) – 1 tbsp
Rice Flour – 1 tbsp
Oil – 2 to 3 tbsp
Curry Leaves – from 2 twigs
Peel the skin of the Yam and discard. Wash the Yam and cut into slices – neither too thick nor too thin. (Apply Oil in the palms and hands to avoid itching while peeling and slicing the Yam).
Boil enough water with salt and Turmeric Powder. Add the Yam slices in the water and parboil the Yam (ie. It is cooked just 50 percent)
Drain the water.
Add a little water and mix it to get a medium thick paste. Adjust Salt.
Add the Yam pieces and mix them gently so that the masala coats the Yam evenly.
Heat two tbsp of oil in a broad pan. Arrange the Yam pieces on it side by side on the pan and cook in medium flame till the bottom of the Yam pieces become crisp.
Flip the pieces and cook in the same way so that the other sides also become crispy. Transfer to a shallow serving bowl.
Add fried Curry Leaves and mix.
Ginger Garlic paste can also be added to the paste to enhance taste.
Curry leaves are optional. It gives a nice flavor to the dish.