Ingredients:
- Chena kaya / Elephant foot YAM – 1 cup (diced)
- Dry red chili – 2-4 nos
- Garlic – 3-5 cloves
- Fresh curd/yogurt – ½ cup
- Salt – to taste
To grind:
- Freshly grated coconut – ½ cup
- Green chili – 1 no
- Cumin seeds – 1 tsp
- Fresh curry leaves – few
Tempering:
- Coconut oil – 2 tblsp
- Mustard seeds – 1 tsp
- Fresh curry leaves – few
- Asafetida – ½ tsp
Procedure:
- Boil the chena kaya/ elephant YAM until it gets done
- Between, grind the freshly grated coconut, green chili, cumin seeds and curry leaves coarsely (ref pic) and keep aside
- Using mortar-pestle or mixie; crush the dry red chili and garlic coarsely (ref pic) and keep aside
- Heat about 2 tblsp of coconut oil in a pan and add the mustard seeds; allow it to splutter and add the fresh curry leaves, asafetida and add the cooked YAM into it and mix well
- Now add the crushed red chili-garlic paste into it and mix well (ref pic) and cook it for about 2 mins under medium flame along with required amount of salt
- Add the grounded coconut masala into the YAM mixture with ½ a cup of fresh curd/yogurt (ref pic) and mix well and cook it for another 3-4 mins and turn off the flame
- The simple, tasty and flavorful “CHENA KAYA ERISSERY” is ready to serve
NOTE/TIP:
- Tradionally we use to add cowpea, also we add little more curd; it depends on your family taste
