ANNUCHEF

Procedure:

1) Peel the skin and cut the Yam into thin 1 inch pieces.
2) Rub and wash thoroughly in Water for 3 to 4 times and drain.
3) In a pan heat Oil and fry the Yam till it is ¾ the cooked (do in 2 or 3 batches).
4) In a mixie jar add grated Coconut, Roasted Gram, Cinnamon, Ginger, Garlic, Red Chillies, Fennel Seeds, ¼ cup of

     Water and grind it into a paste.
5) Once Yam turns golden brown transfer it into a plate.
6) Heat two teaspoons of Oil in a pan.
7) Add Mustard Seeds and Curry Leaves and fry for few seconds.
8) Add Onion and fry till it becomes translucent.
9) Add the grinded paste and cook for 5 minutes in medium flame (stir often).
10) Add fried Yam and mix well and cook for 5 minutes in medium flame (stir often).
11) Once it becomes thick switch off the flame.
12) Transfer it into a plate.
13) Yam Masala Fry is ready to serve.

Ingredients:

Elephant foot / Yam (chopped) – 250 grams
Scrapped Coconut – 3 tablespoons
Roasted Gram – 2 tablespoons
Onion (chopped) – 1 No.
Garlic – 4 Cloves
Ginger – 1 inch piece
Cinnamon – 1 No.
Fennel Seeds – 2 teaspoons
Mustard Seeds – 1 teaspoon
Red Chillies – 2 Nos.
Curry Leaves – 8 Nos.
Turmeric Powder – ½ teaspoon
Oil for frying

Salt – 2 teaspoon or as per taste.

SURAN MASALA FRY