Telangana Kandagadda Koora Yam Spiced Dry Preparation

Ingredients

• 500g kandagadda (elephant foot yam / jimikand) — boiled until just tender, peeled and cut into 2 cm cubes
• 1 large onion — finely chopped
• 2 tbsp oil
• 1 tsp mustard seeds
• 8 curry leaves
• 1/4 tsp asafoetida
• 1/2 tsp turmeric
• 1.5 tsp red chilli powder
• 1 tsp coriander powder
• 1 tbsp lemon juice
• Salt
• Fresh coriander

Method

1. Boil yam until just tender. Peel and cube.
2. Heat 2 tbsp oil in a wide pan. Add mustard seeds — pop.
3. Add asafoetida and curry leaves.
4. Add finely chopped onion. Cook on medium for 7 minutes until golden.
5. Add boiled yam cubes. Toss to coat.
6. Add turmeric, red chilli powder and coriander powder. Toss well.
7. Cook on medium-high for 5 to 6 minutes tossing regularly until yam develops golden spots and the masala coats each piece.
8. Add lemon juice and salt. Toss.
9. Garnish with coriander.