Instructions

1. Peel the yam and cut into cubes. Pressure cook on high flame for about three whistles.
2. In deep bottomed pan, add oil and mustard seeds.
3. When the seeds start to splutter, add fenugreek seeds, asafetida and curry leaves.
4. Add the cooked yam, to the oil. Then add salt, tamarind juice, jaggery, red chilli powder, turmeric powder, coriander powder, cumin powder. Mix well.
5. Close the pan with a lid and cook on a medium flame for 10 minutes till the gravy becomes thick.
6. Remove from the flame and garnish with coriander leaves. Serve hot with steamed rice.