A simple but delicious preparation of Yam is the Usli. Ginger adds flavour to the preparation and green chillies impart slight hotness. The sweetness of coconut balances out the sharpness of both the ginger and green chillies. This goes well with Rice and Dal, though I like making a meal of all my veggies!
- 500 gms Yam/ Sooran
- 2 inch piece of ginger grated
- 5 green chillies chopped fine
- 3 tsps coconut oil or oil of choice
- 1 tsp mustard
- A large pinch of Asafoetida/ Hing
- 3 tbsps grated coconut
Deskin the yam and wash it thoroughly. Chop it into extremely tiny cubes. Heat oil in a pan. Drop in the mustard. After it splutters add grated ginger and chopped green chillies. Toss for a few seconds and then tip in the yam. Add salt and pour in half a glass of water. Reduce flame after it starts boiling . Cook on a slow flame till done. Drop in the asafoetida and grated coconut. Mix thoroughly and heat well. Serve hot.
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