|Dill||1 Bunch (100 gm)|
|Yam||400 Gram, skinned and cubed|
|Onion||1 Medium, finely chopped|
|Garlic||4 Clove (20 gm), peeled and minced|
|Ginger piece||1 Inch, chopped|
|Tamarind||1 Tablespoon (1 lemon sized ball)|
|Cumin seeds||2 Teaspoon|
|Bishops weed||1 Teaspoon|
|Turmeric powder||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Oil||2 Teaspoon (as per choice)|
|Onion||1 Small, thinly sliced|
Soak the tamarind in a cup of water for at least 10 minutes to extract juice.
Wash thoroughly and clean the yam before skinning and cubing it.
Rub a little tamarind water on our hands to prevent any itch the yam may cause.
Heat the oil in a pan and place the cumin seeds in it.
When they begin to move add the turmeric powder asafoetida and bishop s weed.
Stir fry for 10 seconds and add the minced garlic and chopped onion.
Stir fry till the onion turns translucent and put in the tamarind extract.
Add a cup of plain water and then the yam and dill.
Lastly add the salt.
Mix well and cook the vegetables till they are soft.
Leave to cool.
Mash well, so that the tastes and flavours are well blended.
Transfer to a serving dish and garnish with the sliced onion, serve hot with plain phulkas and a raita.