- 1/2 kg yam/ sooran
- 1/2 teaspoon mustard
- 1 sprig curry leaves
- 3-4 garlic flakes with skin, crushed
- 1 medium sized onion finely sliced
- 1/2 - 3/4th cup grated coconut
- 3-4 teaspoons (or to taste) Mangalorean vegetable masala powder (substitute with bafat powder)
- 1 teaspoon thick tamarind paste or thick tamarind juice extracted from 1 marble size tamarind
- 2 tablespoons oil
- salt to taste
1.To avoid itchiness carefully slice off the outer (thick, rugged & muddy) skin of the yam before washing it. Cut it into cubes and then wash the cubes and keep them aside.
2. In a large wok or kadhai heat the oil and add the mustard. When the mustard stops spluttering add the curry leaves and the crushed garlic and saute for a few seconds. Next add the onions and fry on a medium low heat till they turn light golden in colour.
3. Add the grated coconut and continue to fry till you get a dryish mixture and a nice aroma from the roasted coconut.
4. Add the vegetable masala powder and fry for a few minutes taking care to see that it doesnt get burnt.
5. Add the tamarind juice and salt to taste and the yam pieces. Pour enough water to cover the cubes - not too much.
6. Cover the pan and let the yam cook on a medium heat till the pieces turn tender. Stir in between to avoid scorching. Sprinkle more water if required and adjust the spice powder, salt & tamarind if required. When done, remove from heat
7. Serve hot with rice or chapathis