Ingredients:
Elephant Yam – 1/2 kg
Green Peas – 1 kg, shelled
Ghee – 1 cup
Asafoetida – a pinch
Cumin Seeds – 1/2 tsp
Turmeric Powder – 1/2 tsp
Red Chilli – 1/2 tsp, powdered
Coriander Seeds – 1 tsp, powdered
Tomatoes – 2, chopped
Salt – 1 tsp
Curd – 100 gms, whipped
Garam Masala Powder – 1 tsp
Amchoor Powder – 1/2 tsp
Method:
1. Peel yam and cut into large pieces.
2. Cook in plenty of boiling water till tender.
3. Drain and cu into 1 1/2 inch cubes.
4. Heat ghee in a pan and fry the yam till golden.
5. Drain and keep aside.
6. Fry asafoetida and cumin in the same ghee for 2 minutes.
7. Stir in the turmeric, chilli, corinader, salt and tomatoes.
8. Cook for 2 to 3 minutes.
9. Add fried yam and peas.
10. Pour in 250 ml of water, cover and cook on low heat for 15 to 20 minutes.
11. Stir occasionally.
12. Add curd, garam masala powder and amchoor powder.
13. Cook for another 10 minutes.
14. Remove and serve with plain rice.
