Yam Curry

1. 1

   Peel the yams, cut them into 1 inch cubes, place in a colander and sprinkle liberally with salt. Let stand 10-15 minutes, then dry on paper towels.

2. 2

   Meanwhile, finely chop the onion, ginger, and garlic, and roughly chop the tomatoes. Heat the il over a moderate flame, add the cumin seed, and cook until they begin to splutter. Add the chopped onion, ginger, and garlic. Cook until the onion is a rich golden color. Add all the spices and season with salt to taste. Cook a few seconds more, and then add the tomatoes. Let this cook while you continue as below.

3. 3

   Heat the oil for deep frying to 350 deg. F and cook the yam cubes, a few at a time, until golden brown. Drain on absorbent kitchen paper. Set aside.

4. 4

   Add the yogurt to the tomato mixture, and continue to cook until the oil begins to separate out. Add the water and bring to a boil. Let boil a few minutes, then add the yam cubes, reduce heat, and simmer, covered, for about 25 minutes.

5. 5

   Serve hot, garnished with the chopped coriander.

* Per serving · 4 servings · Values may vary.