Ingredients:

• 300 gms yam ( suran / jimikand )

• 3 onions chopped into slices

• 4 tomatoes pureed

• 1 green chilli chopped finely

• 1 inch ginger chopped finely

• 3-4 garlic pods chopped finely

• 1 tbsp kasuri methi

• 10-12 cashewnuts

• 1 tsp jeera ( cumin seeds )

• 1 tsp turmeric powder

• 1/2 tbsp chilli powder

• 1/2 tbsp coriander powder

• 1/2 tbsp jeera powder ( cumin powder)

• 1 tsp garam masala

• salt as per taste

• some chopped coriander leaves

• oil for frying

Method:

1. Peel, wash and cut the yam into big cubes.

2. In a vessel boil some water add 1/2 tsp salt and few drops of lemon juice in it . Cover and cook on medium to low flame till semi soft. Drain out the water and keep it aside to cool.

3. Heat the oil and deep fry the yam in batches on high to medium flame . Remove on a kitchen towel for future use.

4. In a vessel take 2 cups water and cook the onions and cahsewnuts till soft and the water dries Allow it to cool then grind into a fine paste.

5. In a kadai heat 3 tbsp oil add the jeera when it splutters saute the garlic and ginger then add the onion paste and cook on low flame till drops of oil is seen on the sides. Add the tomato puree and cook on low flame stirring at intervals. Add all the dry spices, kasuri methi and salt and mix well. Cook again for a few seconds and when oil is seen on the sides add 1 cup water and the fried yam. Cover and cook once more on low flame for 5 minutes. Switch off the gas.

6. Remove in a serving bowl and garnish with some chopped coriander leaves.

Enjoy this yummy yam curry with chapatis, parathas or rice.