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20 mins
PREP TIME
40 mins
Cook Time
3
Serves
60 mins
Total
INGREDIENTS
500 gms Yam Cooked
1 tsp ginger garlic paste
1Tsp turmeric
2-3 tsp red chilli powder
Salt to Taste
2 tsp Coconut Oil
2 medium Onions chopped
Kokum 6 to 7 nos or Tomatoes
1/2 a Fresh Coconut - Grated
2 tbsp Coriander seeds
2 or 3 Dry red chillies
1 tsp Garam Masala
1 1/2 cup Water
Instructions
1 Peel & Wash the outer layer of Yam and pressure cook them.
2 Heat the oil in a deep bottom vessel, add Coriander seeds, fry the chopped onion till lightly golden, add Turmeric, red chillies, the ginger garlic paste and sauté it until the raw smell goes away.
3 Add freshly grated coconut and fry it till the aroma of the fried coconut fills the air.
4 Saute choppped tomatoes as well until soft and mushy. (Skip this step if using kokum) Let the mixture cool.
5 In a meanwhile slice the cooked Yam pieces into thick pieces (similar to size of fish pieces)
6 Marinate them with ingredients mentioned under marination. Fry the marinated pieces in a pan until the raw smell of ginger garlic paste has gone. Set it aside untill we need it later.
7 Now blend the cooled mixture to a smooth or coarse paste with 2 tbsp of water or as needed.
8 Take a deep bottom vessel heat 2 tbsp oil, add Turmeric and Red chilli powder, stir it. Add Ginger Garlic paste
9 Now add the ground mixture and garam masala, stir till the Masala smells good.
10 Add Kokum juice with 2 cups of water to make the gravy. Add a pinch of salt and bring to a boil until oil separates and gravy is formed
11 Check the salt, spice and sour levels; once you adjust this to your taste, add the cooked Yam pieces to the gravy and let it cook on slow flame for 10 minutes to absorb the gravy.
12 This delicious reddish orange curry can be served with Cooked Rice or Roti