Yam Masala (Chena Masala)

Yam is one vegetable that I prefer to avoid in general, especially because of the allergic reactions caused by it. However, with phulkas all nights for dinner, I find myself wondering what different and palatable side dish I can prepare. This time around, I happened to get cut yam from the supermarket, which meant I didn't have to worry about cutting them myself. The picture shows the yam masala that I prepared to go with Dal Roti (recipe later).



You will need:

Yam - cut into cubes - 3 cups
Green chilly - 1
Onions - chopped - 1 cup
Tomatoes - chopped - 2 cups
Ginger-garlic paste - 2 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Pepper - 1/4 tsp
Jeera powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala - 1/2 tsp
Oil - 2 tsp
Salt - to taste
Coriander leaves - chopped (optional)

Method:

• Pressure cook the cut yam pieces
• Heat oil in pan and saute the onions along with ginger garlic paste and sliced green chilly
• Add the tomatoes after the onions turn light brown and cover the pan
• Remove cover after 5 minutes, add the powders and the cut yam and stir well
• Add salt to taste and cook for 10 minutes on low flame adding 1/2 cup of water if necessary
• Garnish with chopped coriander

Serve with hot chapathis/rotis/phulkas