YAM CURRY

Servings: 4
Ingredients:

1 lb Yams, tender                        1 t  Turmeric
2 T  Salt (or less)                    1/2 t  Chili powder
3 C  Vegetable oil                            -(or use cayenne pepper)
-for deep frying                    1 t  Coriander, ground
Ginger root, fresh                1/2 t  Garam masala
-(2 inches)                              -(optional)
1    Garlic clove                             Salt to taste
2 T  Vegetable oil                       4 oz Tomatoes, fresh
-(up to 3 T)                             -(or use about 8 oz
1 t  Cumin seeds                              -canned tomatoes)
2    Green cardamoms                     4 T  Yogurt
1    Bay leaf                        1 1/2 C  Water
4    Peppercorns                         1 T  Coriander leaves,
Cinnamon                                 -chopped (cilantro)
-(1 inch stick)

Peel the yams, cut them into 1-inch cubes, place in a colander and sprinkle
liberally with salt. Let stand 10-15 minutes, then dry on paper towels.

Meanwhile, finely chop the onion, ginger and garlic, and roughly chop the
tomatoes. Heat the oil over a moderate flame, add the cumin seed, and cook
until they begin to splutter. Add the chopped onion, ginger and garlic.
Cook until the onion is a rich golden color. Add all the spices and season
with salt to taste. Cook a few seconds more and then add the tomatoes. Let
this cook while you continue as below.

Heat the oil for deep frying to 350 degrees F. and cook the yam cubes, a
few at a time, until golden brown. Drain on absorbent kitchen paper. Set
aside.

Add the yogurt to the tomato mixture and continue to cook until the oil
begins to separate out. Add the water and bring to a boil. Let boil a few
minutes, then add the yam cubes, reduce heat and simmer, covered, for about
25 minutes. Serve hot, garnished with the chopped coriander.

NOTES:

* Yams in yogurt and spices, good lamb curry substitute — The yams in
this dish are cooked in a sauce very much like that traditionally used for
meat. Serve with chapatis and rice. The recipe is derived from one in ‘The
Hamlyn Curry Cookbook,’ by Meera Taneja, which I recommend highly.

: Difficulty: easy to moderate.
: Time: 1 hour preparation, 30 minutes cooking.
: Precision: measure the ingredients.

: John Hughes
: Brown University, Providence RI
: ihnp4!brunix!jfh

: Copyright (C) 1986 USENET Community Trust

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