Put the yam pieces, turmeric and green chilli in 3 mugs of water and leave it to boil on high fire for around 15-20 minutes.

Now, put in the coconut and garlic paste and salt. Mix well and reduce the fire. Leave for 10 minutes.

Mash up a couple of yam pieces with a spoon to make the gravy denser.

On another pan, heat one teaspoonful of oil and make the curry leaves splutter in it. Transfer this to the main dish. It is ready.

Serve hot with Rice or Roti.