Ingredients:
• 1/2 kg – Yam
• 1/2 cup – fresh scraped Coconut
• 2 – onions, chopped fine
• 2 tbsp – coriander leaves, finely chopped
• 2 – green chillies, finely sliced
• 2 tbsp – oil
• 1 – big Lime
• 1 tsp – Mustard Seeds
• 1 pinch – Asafoetida
• salt
• 1 pinch – Sugar
• 1/2 litre – oil for frying
Method:
- Peel the skin off the yam and dice it into 1/2 inch cubes.
- Heat oil in a wok and deep-fry the cubes till they are golden brown. Drain the excess oil and keep the pieces aside.
- Combine grated coconut, coriander, lime juice, onions, chillies, salt and sugar in a mixing bowl.
- In a seasoning wok, heat 2 tsp of oil and pop mustard seeds and a pinch of asafoetida in it.
- Pour the seasoning over the coconut mixture. Set aside.
- Just before serving, mix the yam into the coconut and garnish it with more coriander leaves and coconut.
Recipe courtesy of Anita Raheja