Chena Mezhukuperatti (Jimmikhand, Elephant Yam Roast)

I tend to use elaphant yam, at least once a week, in my cooking. Either on its own or in combination with other vegetables. Especially raw bananas. There a number of recipes using this root vegetable, all of them incredibly tasty. But many people hesitate to buy it as, in its raw form, it can cause irritation and itchiness to some people. I have never found an instance where it has had any such problems in the cooked form. However, it is advisable to check this out before becoming a fan. Not alarm, just a word of caution.

500 gms elephant yam, peeled, washed and cubed into medium sized pieces
1/4 tsp turmeric powder
A pinch of asafoetida
1/2 tsp chilli powder
1 sprig curry leaves
1/2 tsp mustard seeds
Salt to taste
Transfer the yam to a pressure cooker and add turmeric powder and salt
Mix well
Add just enough water and cook for one whistle (the yam should be cooked, but not mushy)
(You may need to cook a little more, depending upon the quality of the yam)
Remove the pressure cooker from flame and let the steam release naturally
Transfer the yam pieces to a plate and let it cool
Heat a wok and add mustard seeds
When the seeds begin to splutter, add asafoetida and curry leaves
Add the cooled yam and mix gently
Add chilli powder and mix well
Adjust salt, if necessary
Roast in the wok for about 8-10 minutes on low to medium flame
Stir occasionally, making sure not to break the yam pieces
Remove from flame
Serve hot with red or brown rice, sambar or rasam


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