Here are some nutrient information of yam.
Yam is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin C, Potassium and Manganese. The tubers are believed to have blood purifier property.
Now have a look at the plant.
Another closer look.
Lets get on to the recipe now.
Elephant yam - 1/4 kg
chutney dal/pottukadalai - 2 tblspn
cinnamon - a small piece
red chilly - 4
salt to taste
bengal gram flour- 2 tblspn
finely cut onions - 2 tblspn
oil for deep frying
Chopped onion - 1 cup
tomato paste - 1 cup
turmeric powder - 1 1/2 tspn
red chilly powder - 1 tspn
dhaniya powder - 1 tblspn
jeera powder - 1 tspn
garam masala powder - 1 tsp
2 green chillies
1 inch ginger
1 tbl spn poopy seeds soaked in hot water for 10 mts
Remove outer skin of the yam. Wash and slice yam into thin broad pieces
Heat water in a broad vessel. When it stars boiling, drop yam pieces and remove from fire. Keep closed for 10 minutes. Strain and spread the pieces over a kitchen towel to dry up.
Grind red chillies, pottukadalai, spices for the kofta, together to a powdery consistency in mixie.Finally add salt and yam pieces. Grind to a coarse paste. Keep aside 2 tblspn of this paste to add to the gravy for thickness. Mix chopped onions and bengal gram flour to the remaining yam paste. Prepare small balls and deep fry till dark brown and keep aside.
Heat oil in a broad kadai and fry onion till crisp and brown. Add ground paste and stir till oil separates. Add salt and all the powders mentioned for the gravy. Saute for a minute and stir in the tomato paste. Cook for few minutes. Add yam paste and enough water and cook till gravy thickens.
Arrange fried koftas in serving dish ,pour hot gravy on top. Serve hot with chapattis or puris.
You can prepare the dish in two parts. Mixture for the koftas can be prepared and refrigerated for later use. Gravy and frying the koftas can be done together, later.