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Soorana Chi Koshimbir (Spiced Yam)
Method
- Peel the skin off the yam and dice it into ¼ inch cubes.
- Heat oil in a wok and deep-fry the cubes till they are golden brown.
- Drain the excess oil and keep the pieces aside.
- Combine grated coconut, coriander, limejuice, onions, chillies, salt and sugar in a mixing bowl.
- In a seasoning wok, heat 2 tsp of oil and pop mustard seeds and a pinch of asafetida in it.
- Pour the seasoning over the coconut mixture. Set aside.
- Just before serving, mix the yam into the coconut and garnish it with more coriander and coconut.
Ingredients:
½ kg - yam
¾ cup - fresh scraped coconut
2 - onions, chopped fine
2 tbsp - coriander leaves, finely chopped
2 - green chillies, finely sliced
2 tbsp - oil
1 - big lime
1 tsp - mustard seeds
a pinch - asafetida
salt to taste
a pinch - sugar
¼ litre - oil for frying
½ kg - yam
¾ cup - fresh scraped coconut
2 - onions, chopped fine
2 tbsp - coriander leaves, finely chopped
2 - green chillies, finely sliced
2 tbsp - oil
1 - big lime
1 tsp - mustard seeds
a pinch - asafetida
salt to taste
a pinch - sugar
¼ litre - oil for frying
RECIPES BY ANITA RAHEJA
