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Prep Time: 240 Minutes Cook Time: 30 Minutes |
Ready In: 270 Minutes Servings: 4 |
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This is Diana P. Cherian's recipes from the Thursday magazine. I hope you enjoy it! Ingredients:
1/2 kg yam, cut into thin and long strips (cooked in steam with a little water) |
1/2 teaspoon red chili powder |
1/2 teaspoon black pepper |
1 teaspoon mustard seeds |
2 onions |
8 garlic cloves |
1/2 teaspoon ginger, peeled, washed and chopped |
2 pinches cumin seeds |
6 pinches fenugreek seeds |
salt |
1/4 teaspoon turmeric powder |
1/2 teaspoon rice flour |
Directions:
1. Grind the red chili, pepper, mustard, onions, garlic, ginger, cumin and fenugreek seeds, turmeric, salt and rice flour together.
2. Apply this ground paste on the yam slices.
3. Keep aside for at least 4 hours.
4. Place a heavy bottomed skillet on medium flame.
5. Heat 2 tbsp oil in it.
6. Fry the yam slices in it.
7. Drain on clean paper towels.
8. Serve!
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