Jimikand Curry, Roti and Kachumber Salad

Instructions

1. 1

   Prepare and Boil the Yam

   • Apply a little oil to your hands to prevent itching. Peel the jimikand, wash it thoroughly, and cut it into 1-inch cubes.
   • In a pot, combine the yam cubes, enough water to cover them, 1 tbsp lemon juice, and 1/2 tsp salt.
   • Bring to a boil and cook for 10-12 minutes until the yam is fork-tender but still holds its shape. Alternatively, pressure cook for 1 whistle.
   • Drain the water completely and let the yam cubes cool slightly.
2. 2

   Shallow Fry the Yam

   • Heat 1/4 cup of mustard oil in a wide pan (kadai) over medium-high heat.
   • Carefully add the boiled yam cubes in a single layer. Do not overcrowd the pan; fry in batches if needed.
   • Shallow fry for 7-8 minutes, turning occasionally, until all sides are golden brown and have a slightly crisp exterior.
   • Remove the fried yam with a slotted spoon and set aside on a plate.
3. 3

   Prepare the Gravy Base (Tadka)

   • In the same pan, use the leftover oil (about 2-3 tbsp). If there's too much, remove the excess. Heat it over a medium flame.
   • Add cumin seeds and let them splutter. Immediately add the hing.
   • Add the finely chopped onions and sauté for 6-8 minutes, stirring frequently, until they are soft and golden brown.
   • Add the ginger-garlic paste and slit green chillies. Sauté for another minute until the raw aroma disappears.
4. 4

   Cook the Masala

   • Lower the heat and add the spice powders: turmeric, red chilli powder, and coriander powder. Stir for 30 seconds until fragrant.
   • Pour in the tomato puree. Cook for 5-7 minutes, stirring occasionally, until the masala thickens and you see oil separating at the edges.
   • Reduce the heat to the lowest setting. Add the whisked curd and stir continuously and vigorously for 2-3 minutes to prevent it from curdling. Cook until oil surfaces again.
5. 5

   Simmer and Finish the Curry

   • Gently add the fried jimikand pieces to the gravy. Mix carefully to coat them with the masala without breaking them.
   • Pour in 1.5 cups of hot water, add 1 tsp salt (or to taste), and the garam masala. Stir well.
   • Bring the curry to a gentle boil, then reduce the heat, cover the pan, and let it simmer for 8-10 minutes. This allows the yam to absorb the flavors of the gravy.
   • Turn off the heat. Garnish with freshly chopped coriander leaves.
6. 6

   Rest and Serve

   • Let the curry rest, covered, for at least 10 minutes before serving. This helps the flavors to meld and deepen.
   • Serve hot with phulka, roti, paratha, or steamed basmati rice.