Kandagadda Vepudu

Ingredients

• - Main ingredient as required
• - 3 tbsp sesame oil or ghee
• - 2 large onions
• - Spices as required
• - Salt to taste

Method

1. Prepare yam: Peel 300g kandagadda (elephant yam). Cut into thin 5mm slices. Rinse well — yam can cause itching if handled without water.
2. Parboil: Boil yam slices in salted water with half tsp turmeric for 8-10 minutes until just tender. Drain and pat dry.
3. Make dry spice mix: Mix together 2 tsp red chilli powder, 1 tsp coriander powder, half tsp cumin powder and salt.
4. Coat yam: Toss the parboiled yam slices in the dry spice mix to coat well.
5. Heat oil: Heat 3 tbsp oil in a wide pan.
6. Make tempering: Add 1 tsp mustard seeds. When they pop add 1 sprig curry leaves, 2 dried red chillies and a pinch of asafoetida.
7. Fry coated yam: Add the spice-coated yam slices to the tempering. Spread in a single layer.
8. Fry until crispy: Cook on medium-high heat 5-6 minutes without stirring until the bottom is crispy. Flip each piece and fry another 4-5 minutes.
9. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.
10. Serve: Adjust salt. Kandagadda vepudu should be crispy and well-spiced. Serve with steamed rice and dal.