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:

1. Peel the skin off the yam and dice it into 1/2 inch cubes.
2. Heat oil in a wok and deep-fry the cubes till they are golden brown. Drain the excess oil and keep the pieces aside.
3. Combine grated coconut, coriander, lime juice, onions, chillies, salt and sugar in a mixing bowl.
4. In a seasoning wok, heat 2 tsp of oil and pop mustard seeds and a pinch of asafoetida in it.
5. Pour the seasoning over the coconut mixture. Set aside.
6. Just before serving, mix the yam into the coconut and garnish it with more coriander leaves and coconut.

Recipe courtesy of Anita Raheja