500 gm Yam Cooked
1 tsp ginger garlic paste
2-3 tsp red chilli powder
Salt to Taste
2 tsp Coconut Oil
2 medium Onions chopped
Kokum 6 to 7 or 4 medium Tomatoes
1/2 a Fresh Coconut – Grated
2 tbsp Coriander seeds
2 or 3 Dry red chillies
1 tsp Garam Masala
1 1/2 cup Water
1 Peel & Wash the Yam and pressure cook it.
2 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.
3 Add freshly grated coconut, chopped tomatoes and cook for 4-5 minutes. (Skip this step if using kokum) Let the mixture cool.
5 Slice the cooked Yam into thick pieces (similar to size of fish pieces)
6 Lightly fry the pieces in a pan. Set aside
7 Blend the cooled mixture in the wok to a smooth paste with 2 tbsp of water
8 Heat 2 tbsp oil in another wok, add Turmeric and Red chilli powder, stir it. Add Ginger Garlic paste
9 Now add the ground mixture and garam masala, fry for 2-3 minutes.
10 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
11 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.
12 This delicious reddish orange curry can be served with Rice or Roti