Tasty yam gravy.
Cooking Time: 10-15 minutes 
Servings: 4
Preparation Time: 10-15 minutes 
Category: Veg
Ingredients
| • | Yam,cut into 1 inch cubes | 500 grams |
| • | Whole red lentils (sabut masoor),soaked | 1/2 cup |
| • | Oil | 4 teaspoons |
| • | Dried red chillies | 2 |
| • | Scraped coconut | 1/2 cup |
| • | Cumin seeds | 1 tablespoon |
| • | Salt | to taste |
| • | Tamarind paste | 1 1/2 tablespoons |
| • | Mustard seeds | 1/2 teaspoon |
| • | Asafoetida | a pinch |
| • | Green chillies,slit | 2 |
| • | Curry leaves | 10-15 |
Method
Heat one teaspoon oil in a non-stick pan, add red chillies and sauté till crisp.Grind them coarsely with coconut and cumin seeds with a little water, if required. Heat two teaspoons oil in a pressure cooker. Add the ground masala and sauté for two minutes.
Add yam cubes, drained lentils and salt, mix and sauté for two minutes. Add four cups of water, cover and pressure cook for three to four whistles.When the pressure is reduced, open the lid and add the tamarind paste. Mix well and boil for two minutes. Remove from heat and set aside.
Heat the remaining oil in a small non-stick pan, add mustard seeds, asafoetida, green chillies and curry leaves. Sauté for a minute and add this tempering to the yam gravy. Serve hot with rice.
Heat one teaspoon oil in a non-stick pan, add red chillies and sauté till crisp.Grind them coarsely with coconut and cumin seeds with a little water, if required. Heat two teaspoons oil in a pressure cooker. Add the ground masala and sauté for two minutes.
Add yam cubes, drained lentils and salt, mix and sauté for two minutes. Add four cups of water, cover and pressure cook for three to four whistles.When the pressure is reduced, open the lid and add the tamarind paste. Mix well and boil for two minutes. Remove from heat and set aside.
Heat the remaining oil in a small non-stick pan, add mustard seeds, asafoetida, green chillies and curry leaves. Sauté for a minute and add this tempering to the yam gravy. Serve hot with rice.
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