Delicious Elephant Foot Yam Recipe: A Spicy Delight
Discover the Flavorful Elephant Foot Yam
Elephant foot yam, commonly referred to as *Suran* or *Ol*, is a highly nutritious tuber that is both tasty and versatile. In Northern India, it is often transformed into a spicy dry stir-fry that is quite popular. When cooked properly, this dish achieves a delightful crispiness on the outside while remaining tender within. It pairs wonderfully with *roti*, *paratha*, or a classic *dal-chawal* (lentils and rice).
**Ingredients Needed**
500g Elephant foot yam (*Suran*)
2 tbsp Mustard oil
1/2 tsp Cumin seeds
1 pinch Asafoetida (*Hing*)
1 tsp Ginger paste
2 Finely chopped tomatoes
1/2 tsp Turmeric powder
1 tsp Coriander powder
1/2 tsp Red chili powder
1/2 tsp *Garam masala*
1/2 tsp Dry mango powder (*Amchur*)
Salt to taste
2 tbsp finely chopped fresh coriander leaves
Water as needed
**Preparation Steps**
Begin by peeling the yam and cutting it into medium-sized chunks. To avoid skin irritation from handling *Suran*, it’s advisable to apply some oil to your hands or wear gloves.
Next, bring water to a boil in a pot, add the yam pieces, and let them cook for about 8 to 10 minutes. This step helps mitigate the yam's irritating properties and enhances the overall flavor. Once boiled, drain the water and set the yam aside.
In a *kadhai* (wok), heat mustard oil until hot. Add the boiled yam pieces and fry them until they achieve a light golden color. Remove them from the pan and place them on a plate.
In the same *kadhai*, toss in cumin seeds and asafoetida. Once the cumin seeds start to crackle, add the ginger paste and sauté briefly. Then, incorporate the chopped tomatoes and cook until they soften.
Following this, add turmeric, coriander powder, red chili powder, and salt, stirring the spices well. When the oil begins to separate from the mixture, add the fried yam pieces and mix thoroughly.
If you prefer a gravy-style dish, you can add 1/2 cup of water. Cover and let it simmer on low heat for 8 to 10 minutes, allowing the spices to meld with the yam.
Finally, stir in the garam masala and dry mango powder (amchur), mixing well. Garnish with fresh coriander leaves and turn off the heat.
Serving Suggestions
Enjoy the hot yam curry alongside wheat rotis, bajra rotis, parathas, or dal-chawal. Pairing it with green chutney and onion salad elevates the dish's flavor.
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