Day Three : Spicy Yam Sabji with Roti

Day Three of the Blogging Marathon #7, brainchild of the lovely Srivalli , we have spicy Yam Sabji with Roti. 

Spicy Yam Sabji :

Yam (Suran)  - 1/2 kg

Oil - 1 tablespoon

Salt - as per taste

Red chilli powder - 1 teaspoon

Garam masala - 1 teaspoon

Coriander powder - 1 teaspoon

Cumin powder - 1 teaspoon

Oil 
Mustard seeds - 1/4 teaspoon

Cumin seeds - 1/4 teaspoon

Asafoetida (hing)- pinch

Turmeric powder - 1/4 teaspoon

Sugar - pinch

Tamarind - 1/2 inch

Method : 

Peel the skin of yam and finely chop in small pieces.

In boiling water add tamarind and salt and add yam.

Let the water boil for sometime so that the yam gets cooked properly.

Remove from heat and drain the water.

In a heavy bottom pan heat oil.

When the oil gets heated, add mustard seeds and watch them splutter & crackle.

Add cumin seeds and hing.

Add yam pieces and turmeric powder.

Add red chilli powder, garam masala, cumin powder, coriander powder and sugar.

Add salt if required as the yam is already cooked in tamarind and salt water.

Cover with a lid and keep on stirring continuously.

Remove from heat from 10 mins. 

Roti :

Ingredients :

Whole wheat flour / gehun ka atta - One cup

Salt 

Water

Oil

Method :

Knead the flour using water, salt and oil.

Rest it for sometime.

Roll into rotis and roast from both sides on girdle / tava.

Ghee or oil may be greased if required.

Tip : Yam if undercooked tends to leave prickly sensation in our throats while consuming.
This is due to presence of Calcium(Ca)Oxalate in a crystalline form.
Use white yam to avoid this. Red or brown yam are generally prickly.
Boiling in tamrind and salt water will get rid of Calcium deposits and will not cause prickly sensation in the throat while consuming.
As the yam is cooked in tamarind and salt water, add salt later only if required otherwise the dish will become salty.

Take a look at what the rest of the marathon bloggers are upto..