'Yam' is such a vegetable, which is very rarely used for preparing any tasty dishes. But this recipe is an exception. I cook this dish whenever I get good quality yam and shrimp. Sometimes I use prawns too for preparing this recipe. If bigger size prawns are use then usually I keep the gravy a little more and cut the yams in a little bigger size. I hope you are going to like this recipe…
Ingredients:
- Ole or Elephant Foot Yam – 300 gms
- Chingrimach or Shrimp – 200 gms
- Onion – 1 Big (Very finely chopped)
- Ginger Paste – 1 tsp
- Chopped Garlic – ½ tsp
- Tomato – 1 (Finely chopped)
- Cumin Seeds – ½ tsp
- Bay Leaf – 1
- Dry Red Chilli – 2 no.s
- Turmeric Powder – ½ tsp
- Cumin Powder – 1 tsp
- Coriander Powder – ½ tsp
- Red Chilli Powder – ½ tsp
- Garam Masala Powder – ½ tsp
- Green Chilli – 2-3
- Mustard Oil – 3-4 tsp
- Salt – To taste
- Sugar – ½ tsp (Optional)
- Ghee – ½ tsp
Steps:
- Wash clean and remove the shell of shrimp. Wash again and smear little salt and turmeric powder. Keep aside.
- Peel the yam and cut into cubes. Now adding little salt per boil the yam pieces. The yams should be half cooked and firm. Drain out the water and keep aside.
- Heat 2 tsp mustard oil in kadai. Temper the oil with cumin seeds, bay leaf and dry red chilli.
- Now add chopped garlic and onion. Sauté till translucent. Add shrimps and ginger paste. Sauté on low heat.
- Next add all powder spices (except garam masala powder) and tomato. Sauté till oil appears on sides of the kadai.
- Add per boiled yam pieces. Sprinkle sugar and salt. Mix with light hand. Add ½ cup warm water. Cover and cook for 3-5 minutes, till yam is fully cooked.
- Remove cover and check the doneness. Add slit green chilli, ghee and garam masala. Remove from heat and rest for 15-20 minutes.
- Serve hot with steamed rice only.
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