Ingredients
➔ 125ml / 4.5fl oz (1/2 cup) mustard oil
➔ 1kg / 2.25lb yam, peeled and cut into small pieces
➔ 500ml / 18fl Oz (2.25 cups) natural (plain) yoghurt, whisked
➔ salt
For the spice paste
➔ 4-5 dried red chillies
➔ 2 teaspoons coriander seeds
➔ 1 teaspoon ground turmeric
For the tempering
➔ 1 tablespoon ghee
➔ 3-4 dried red chillies
To garnish
➔ 8 tablespoons coriander (cilantro) leaves
➔ 2-3 green chillies
To make the spice paste, put all the ingredients in a small blender or food processor and process to make a rough paste.
Heat the oil in a kadhai or deep, heavy-based pan over high heat, then reduce the heat. Add the yam pieces and stir-fry for about a minute, then add the spice paste and season with salt. Gently stir in the yoghurt, then pour in about 500 ml / 18fl oz (2.25 cups) water, reduce the heat to low and simmer for about 30 minutes.
Heat the ghee for the tempering in a small pan over low heat, add the dried red chillies and fry for 2 minutes, or until the chillies turn a shade darker. Pour over the yam and cover for about 30 seconds. Stir and garnish with coriander leaves and whole green chillies.