Elephant Yam Curry

Complexity: 3/5

Ingredients:

• 1 elephant yam (suran), peeled and cubed
• 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1/4 teaspoon red chilli powder (adjust to taste)
• 1 onion, chopped
• 2 tomatoes, chopped
• 1/2 cup water
• Salt to taste
• Cilantro leaves, for garnish

Instructions:

• Heat the oil in a large saucepan over medium heat. Add the mustard seeds and cumin seeds and cook until they splutter.
• Add the turmeric powder, garam masala powder, and red chilli powder and mix well.
• Add the onions and cook until they are softened and translucent.
• Add the tomatoes and cook until they are soft and mushy.
• Add the elephant yam and water and mix well.
• Bring the curry to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the elephant yam is tender.
• Season with salt to taste.
• Garnish with cilantro leaves and serve hot with rice or roti.

Tips:

• To peel the elephant yam, wear gloves to avoid the itching sensation. You can also soak the yam in water for 15-20 minutes before peeling to make it easier.
• If you don't have garam masala powder, you can substitute it with a mixture of ground cumin, coriander, and cardamom powder.
• You can also add other vegetables to the curry, such as potatoes, carrots, or peas.
• For a thicker curry, you can mash some of the cooked elephant yams against the side of the pan with a spoon.