Special Yam Fry
Slow-roasted in coconut oil with a generous hand of spices, this mixed fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 3 servings
- 1/2 kg Elephant yam Chena
- 2 nos Tomato — chopped
- 2 nos Green chillies
- 2 nos Onion — chopped
- 1 piece Ginger
- 2 Cloves Garlic — chopped
- 1 tsp Chilly powder
- 1/2 tsp Turmeric powder
- Salt, to taste
- 1/2 glass Water
- Coconut oil, to taste
- Curry leaves, a few
- Neem, to taste
Preparation
Step 1
For preparing special yam fry, slice yam in half inch.
Step 2
Grind tomato, onion, green chilly, ginger, garlic, chilly powder and turmeric powder.
Step 3
Mix the ground paste, yam and water. Cook in pressure cooker.
Step 4
Heat the oil in pan, spread neem leaves, yam pieces with gravy and reduce flame.
Step 5
When one side gets fried, turn the other side and fry.
Step 6
Special yam fry is ready.
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
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