Ingredients
-
2 tablespoons mustard oil or 2 tablespoons ghee
-
1 teaspoon cumin seed
-
1 onion, chopped
-
3 garlic cloves, minced
-
1/2 teaspoon cayenne pepper (add as much as you want)
-
14 ounces suran yams, cut into cubes
-
14 1/2 ounces diced tomatoes with juice
-
1/2 teaspoon salt
-
1 -2 tablespoon mild curry powder (to taste)
-
1/2 teaspoon tamarind paste
-
1/2 cup warm water
-
1/2 cup frozen peas, thawed
-
2 tablespoons chopped cilantro (coriander leaf)
Instructions
- Heat mustard oil or ghee in a large saucepan and add cumin seed.
- Cook 30 seconds or until fragrant, but do not burn.
- Add chopped onion, garlic, and cayenne pepper, cooking for several minutes or until onions begin to soften.
- Stir in diced yam, diced tomatoes, salt, and curry powder.
- Mix tamarind paste with warm water and add to pan.
- Reduce heat, cover and simmer for 20-25 minutes, stirring occasionally, or until yam is tender, adding water if necessary to keep from sticking.
- Stir in thawed peas and cook for 1-2 minutes more, or until peas are tender.
- Serve garnished with chopped cilantro, with freshly steamed basmati rice (optional).