500 grams Yam / Suran
2 table spoon Cooking Oil for preparing the gravy
Oil for deep frying the Yam.
1/2 Cup well beaten Yogurt
2 medium sized onion grinded into paste.
2 tea spoon ginger garlic paste
1 tea spoon Red Chilli powder
1 tea spoon Coriander Powder
1/2 tea spoon Turmeric Powder
1/4 tea spoon Dried Mango Powder (Amchur)
4 Tablespoon Tomato puree
1/4 tea spoon Garam Masala Powder (Indian All Spices powder)
1 tea spoon Cumin Seeds (I used shahi jeera in this recipe, you can use regular cumin seeds as well)
One generous pinch Asafoetida powder
Salt to taste
2 tbsp Fresh Coriander or green chillies. (I used green chillies today)
#1: If you don’t like more tangy taste then you can skip / reduce quantity of Amchur powder and Curd.
#2: Amchur can be replaced with 1-2 tea spoon of tamarind pulp.
1. Scrub the yam under running water.
2. Peel the suran skin carefully with a strong and sharp knife.
–Note: Grease your hands with oil otherwise they may get itchy.
3. Cut Suran (Yam) into 1 inch pieces and wash them thoroughly.
4. Pat dry and then deep fry Suran pieces on low heat till they are 80-90% cooked and keep aside.
5. Heat oil in a heavy bottomed pan.
6. Crackle cumin seeds.
7. Add Asafoetida
8. Increase the heat to low-medium and add onion paste and saute for 4-5 minutes on low flame.
9. Add ginger garlic paste and saute till the paste leaves the oil
10. Lower the flame to low, add all the red chilli powder, coriander powder, amchur powder and turmeric powder, and cook till the masala leaves the bottom of the oil and the pan becomes glossier.
11. Increase the heat to low-medium and add tomato puree and cook till the masala leaves the oil.
12. Add well beaten yogurt and mix gently, stir on low heat till the masala leaves the oil.
13. Add yam (suran pieces) and water (dont make the gravy too watery)
14. Pressure cook (1 whistle on high and remaining 3 on low heat), sprinkle garam masala when done.
15. Garnish with chopped green chillies / coriander and serve hot with chapati, paratha or naan.