One famous vegetable in Goa is elephant yam, known as “suran” in Konkani. I absolutely love this vegetable when it is rava fried. However, I wanted to try something different with it this time. With the month of Shravan coming up, Goan Hindus look for alternate vegetarian recipes without onion and garlic. This is a simple and quick recipe where the elephant yam is spiced lightly, fried in a pan and tossed with Kasuri methi in the end. Enjoy this dish with chapatis or Goan Poee!
What you will need:
| Ingredients | Quantity |
|---|---|
| Asafetida | 1/6 teaspoon |
| Cumin Seeds | 1 tablespoon |
| Elephant Yam | 350 grams |
| Kasuri Methi | 1/3 cup |
| Oil | 3 tablespoons |
| Pepper Powder | 1/2 teaspoon |
| Red Chili Powder | 1/3 tablespoon |
| Salt | 1/3 tablespoon |
| Turmeric Powder | 1/2 tablespoon |
Prep Time: 10 minutes
Cook time: 20 minutes
Serving: 2
How to make it:
- Peel the elephant yam. Dice it into small pieces.
- Add turmeric powder, red chili powder, pepper, and salt to the elephant yam. Mix well.
- Heat oil in a pan. Add asafetida and cumin seeds once hot.
- Add the seasoned yam to the pan.
- Cook, stirring occasionally until the yam is cooked. The yam should get a char on each side.
- Top with Kasuri methi. Give one last stir.
- Enjoy hot with chapatis or poee.