Ingredients:
• 0.25 kg – yam, any kind, preferably Elephant Yam cut in sugar-cube sizes
• 5 tsp – coconut, (unsweetened), ground to a paste
• 1 tsp – ginger, ground to a paste
• 3- 4 – Green chillies
• 2-3 pinches – Turmeric
• a few – Curry leaves
• 1 tsp – Coconut oil
• salt to taste
Method:
- Put the yam pieces, turmeric and green chilli in 3 mugs of water and leave it to boil on high flame for around 15-20 minutes.
- Now, add the coconut and the garlic paste and salt.
- Mix well and reduce the flame.
- Leave for 10 minutes.
- Mash a couple of yam pieces with a spoon to make the gravy denser.
- In another pan, heat 1tsp of oil and splutter curry leaves in it.
- Transfer this to the main dish.
- Serve hot with rice or roti.
Recipe courtesy of Maya