Ingredients
- Yam (Suran), peeled and cut into small cubes: 1 cup
- Onion, sliced: 1 medium
- Green chili, slit: 1
- Ginger, grated: 1 teaspoon
- Curry leaves: 8-10
- Turmeric powder: ½ teaspoon
- Red chili powder: ½ teaspoon
- Coriander powder: 1 teaspoon
- Cumin seeds: ½ teaspoon
- Mustard seeds: ½ teaspoon
- Salt: to taste
- Oil: 1 tablespoon
- Coriander leaves, chopped (for garnish): 1 tablespoon
- Lemon juice: 1 teaspoon
Preparation
In a pot, bring water to a boil. Add the yam cubes and cook them until they are tender but still firm (not mushy). This should take about 7-8 minutes. Drain and set aside.
Heat oil in a pan on medium heat. Add mustard seeds and cumin seeds. Let them splutter for a few seconds.
Add curry leaves, green chili, and grated ginger. Sauté for a minute.
Add sliced onions and cook until they turn golden brown.
Sprinkle turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine the spices.
Now, add the cooked yam cubes. Toss gently to coat them evenly with the spices.
Stir-fry the yam on low-medium heat for 5-7 minutes, allowing the flavors to blend and the yam to become slightly crispy on the edges.
Garnish with chopped coriander leaves and drizzle with lemon juice. Stir once more.
Serve hot as a side dish with roti or rice.
Servings: 2-3
Notes
- Yam is rich in fiber, vitamins, and antioxidants, making it a great option for gut health and overall well-being.
- You can add a pinch of garam masala or chat masala for extra flavor.
- This stir fry pairs well with dal and roti or can be enjoyed as a light snack.
