Yam Curry

Method

• Peel & Wash the Yam and pressure cook it.
• Heat the oil in a wok, add Coriander seeds, fry the chopped onion till lightly golden, add Turmeric, red chillies, the ginger garlic paste and saute it untill the raw smell goes away.
• Add freshly grated coconut, chopped tomatoes and cook for 4-5 minutes. (Skip this step if using kokum) Let the mixture cool.
• Slice the cooked Yam into thick pieces (similar to size of fish pieces).
• Lightly fry the pieces in a pan. Set aside
• Blend the cooled mixture in the wok to a smooth paste with 2 tbsp of water.
• Heat 2 tbsp oil in another wok, add Turmeric and Red chilli powder, stir it. Add Ginger Garlic paste.
• Now add the ground mixture and garam masala, fry for 2-3 minutes.
• Add Kokum juice now (if using). Add 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.
• 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.
• This delicious reddish orange curry can be served with Rice or Roti.