How to cook Elephant foot yam recipe
Mix 1 tea spn of salt with the pieces and leave them for 30mins. Squeeze
out the water off suran pieces and wash them in water for once or
twice. Heat 1/2 tea spn of oil and fry them on a low flame till they
become almost black and crunchy.
Heat 1/2 tea spn of oil and add 1/2 tea spn mustard. When it starts popping, add methi seeds and asafoetida. Grind this with coconut, red chilies((fry the chilies in oil along with mustard and methi, if they have become soft. This will help in grinding them to smooth paste) and tamarind to chutney consistency. Add salt (suran pieces will retain some salt from the previous step, so take care not to add too much salt).
Heat remaining oil and add mustard seeds. When they start popping up, add curry leaves. Add this seasoning to the chutney.
Just before serving, add the fried suran pieces to the chutney. (Take care not to add hot suran pieces to chutney. It spoils the chutney soon. So cool the pieces to room temperature before mixing).
Serves : 3
Preparation time : 20mins
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