To know how to cook the elephant yam fry tossed with masala, follow the step by step pictorial procedure below.
- Yam – 250 gms
- Shallots – (4-6)
- Tomato – 1
- Ginger – a small piece
- Garlic – 3 pods
- Cumin seeds – (1 – 1 1/2) tsp
- Red chili – 5
- Tamarind water – 5 tbsp
- Salt – As per taste
- Oil – To deep fry (I used 10 tbsp of oil)
- Take the elephant yam.
- Cut the skin of the elephant yam.
- Wash it well. Cut them into small triangle pieces.
- In a pressure cooker, add the chopped elephant yam pieces. Add tamarind water to it.
- Now add water to it.
- Next, add salt to it.
- Pressure cook it for 1 whistle in high flame. Allow the pressure to escape by itself.
- Drain the excess water.
- Dry the pressure cooked elephant yam pieces in a paper. Let it dry completely.
- Meanwhile, in a mixer grinder, add shallots, halved tomato, halved ginger, garlic pods, cumin seeds, red chili and salt.
- Grind it into a smooth paste without adding water.
- To deep fry the elephant yam pieces, heat oil in a kadai.
- Deep fry the elephant yam pieces well on both the sides. Deep fry the yam pieces in 3-4 batches.
- Drain the excess oil in the tissue paper.
- Remove 2-3 tbsp or excess oil from the kadai and heat the reaming oil in the kadai.
- Add the ground masala to it.
- Saute it till the raw smell goes. Add very little water if required. Adjust the seasoning at this point.
- Now, add the deep fried yam pieces to it.
- Stir it well. Coat the masala well to the yam pieces. Saute for 2 minutes.
- Tasty and crispy masala coated yam fry is ready.
- If preferred garam masala powder can be added while sauteing the ground mixture.
- Make sure you extract tamarind water and not tamarind pulp. Also, the quantity of the tomato can be adjusted as per the sourness of the yam after pressure cooking.
- Our hands will itch when cutting the skin of the elephant yam. To avoid itching, apply coconut oil in both the hands.