I've talked often about how I eat everything, all fruits and vegetables and all kinds of foods without exception. There are some things I know I like and there are some things I like simply because my dear brother, H, couldn't stand them. The opposite of this also held true for quite a while. I didn't "like" lady's finger simply because he loved it. Yam was (and still is) the one vegetable he absolutely hated. I liked it as a child, but I continue to relish it as an adult as well. I made this saute, a staple at my parents' home, recently. And then I made it again.
Here's the recipe, handed down from mother to daughter and then from daughter to the world!
2 cups Yam, peeled and diced
3-4 Red Chillies
1/4 tsp Turmeric (optional)
1 tbsp Tamarind Paste
1 tsp Oil
Salt to taste
For the tempering:
1 tbsp Oil
1/2 tsp Mustard Seeds
1/4 tsp Asafoetida
7-8 Curry Leaves
Pressure cook the yam with the tamarind paste, turmeric (if using), salt, chillies and a teaspoon of oil with 3 cups of water. Drain the water.
In a kadhai, heat the tablespoon of oil. Add the mustard seeds and asafoetida. When the mustard splutters, add the curry leaves and the drained yam.
Saute for a minute, cover and cook for 4-5 minutes. Remove the lid and allow the pieces to crispen. Serve hot with some rice and sambar, your meal is complete!
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