1 pound yams (Tender)
2 tablespoons salt
3 cups vegetable oil (for deep)
2 inches fresh ginger root
1 garlic cloves
3 tablespoons vegetable oil
1 teaspoon cumin seed
2 green cardamom
1 bay leaf
1 inch cinnamon (stick)
1 teaspoon turmeric
1 teaspoon chili powder (or use cayenne Pepper)
1 teaspoon ground coriander
1 teaspoon garam masala (optional)
salt (To taste)
4 ounces fresh tomatoes
8 ounces canned tomatoes
4 tablespoons yogurt
1 cup water
1 tablespoon cilantro leaves (Chopped)
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1Peel the yams, cut them into 1 inch cubes, place in a colander and sprinkle liberally with salt. Let stand 10-15 minutes, then dry on paper towels.
2Meanwhile, finely chop the onion, ginger, and garlic, and roughly chop the tomatoes. Heat the il over a moderate flame, add the cumin seed, and cook until they begin to splutter. Add the chopped onion, ginger, and garlic. Cook until the onion is a rich golden color. Add all the spices and season with salt to taste. Cook a few seconds more, and then add the tomatoes. Let this cook while you continue as below.
3Heat the oil for deep frying to 350 deg. F and cook the yam cubes, a few at a time, until golden brown. Drain on absorbent kitchen paper. Set aside.
4Add the yogurt to the tomato mixture, and continue to cook until the oil begins to separate out. Add the water and bring to a boil. Let boil a few minutes, then add the yam cubes, reduce heat, and simmer, covered, for about 25 minutes.
5Serve hot, garnished with the chopped coriander.
PER SERVING *
|Calories1710Calories from Fat1570|
|% DAILY VALUE*|
|Calories from Fat1570|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.