Yummy curry prepared with senai kizhangu/elephant yam and methi leaves/venthaya keerai, cooked in a coconut based gravy, goes well with hot rice, and roti.

Ingredients:

Serves 4 to 5 

• 1/4 size - Senai kizhangu/elephant yam
• 1 bunch - Methi leaves/venthay keerai/fenugreek leaves
• 1 no - Onion chopped finely
• 1 no - Tomato chopped
• 1/4 tsp - Turmeric powder
• 1 to 2 tsp - Red chili powder(or add as needed)
• 2 tsp - Coriander powder
• 1/4 tsp - Garam masala powder
• Salt to taste
• 1 to 2 tbsp - Sesame oil for sautéing

• 1 tbsp - Sesame oil
• 1/4 tsp - Mustard seeds
• 1/4 tsp - Split black gram/ulunthu
• Fresh curry leaves
• Pinches of asafoetida

Preparation method:

1. Remove methi leaves and wash them 2 to 3 times thoroughly, set it aside.
2. Remove the skin of yam, chop them into cubes and soak them in water until use.
3. Heat 1 to 2 tbsp sesame oil in a pan, add the chopped onion and pinch of salt, saute until they are golden brown in color.
4. Followed by chopped tomato, saute until they are mushy. Now add the chopped yams, saute for 2 to 3 minutes. Then add turmeric powder, red chilli powder, coriander powder, and garam masala powder, saute for a minute.
5. Add the methi leaves, continue to saute until it shrinks and leaves little bit water. Add enough water for the curry and required salt, bring it to boil and cook until yam cooks soft.
6. Meanwhile grind coconut,garlic and cumin seeds with enough water to a fine paste.
7. Once yam is cooked, add this coconut paste and continue to cook for 5 to 8 minutes. Meanwhile prepare seasonings with the ingredients given in the list and pour over the cooking yam curry. Switch off the stove and serve hot with rice or roti.

Notes: