goanEasyveganvegetariangluten freedairy free

Surna Kandya

Name: Surna Kandya
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: goan
Ingredients: 500 g elephant foot yam (peeled and cut into small cubes); 2 pcs onion (medium, thinly sliced); 2 pcs green chili (slit); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 0.5 tsp mustard seeds; 6 pcs curry leaves; 2 tbsp oil; 0.5 tsp salt; 1 tsp tamarind paste; 500 ml water (for boiling yam)

RATING

4.3/5(28)

TASTE SCORE

7/10

A homestyle Goan-style stir-fry built around elephant foot yam and onions, cooked with simple spices until tender and lightly crisp at the edges. It is earthy, savory, and excellent alongside rice and dal.

PREP

15m

COOK

25m

SERVES

1 KATORI

240 cal

SERVINGS

METHOD · 7 STEPS

prep
Prep the yam and onions.
1.Peel the elephant foot yam and cut it into small even cubes.
2.Slice the onions thinly.
3.Slit the green chilies.
boil · ~10 min
Boil the yam until just tender.
Add the yam cubes and water to a pot. Bring to a boil and cook until the cubes are tender but still hold their shape, then drain well.
TIPDo not overcook the yam or it will break up when stir-fried.
saute · ~7 min
Cook the onion base.
1.Heat the oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add curry leaves and green chilies.
4.Add the sliced onions and cook until soft and lightly golden.
saute · ~1 min
Add the spices.
Stir in turmeric powder, red chili powder, coriander powder, and salt. Mix for a few seconds so the spices bloom without burning.
TIPLower the heat briefly if the pan looks too dry.
mix · ~1 min
Add the yam and tamarind.
Add the drained yam and tamarind paste. Toss gently so every piece gets coated with the onion-spice mixture.
saute · ~8 min
Cook until lightly crisp.
Cook on medium-low heat, stirring now and then, until the yam absorbs the flavors and the edges turn lightly crisp.
TIPLet it sit undisturbed for a minute between stirs to get better browning.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Wear gloves or oil your hands while peeling yam if it irritates your skin.
2
Cut the yam into small even cubes so they boil through at the same rate and crisp evenly later.
3
Drain the boiled yam very well; excess moisture will steam it instead of giving those lightly crisp edges.
4
Let the onions turn lightly golden before adding spices, since they form the sweet-savory base of this stir-fry.
5
After adding tamarind, toss gently with a flat spoon so the yam cubes stay intact.
6
For better browning, spread the yam in a single layer for a minute or two between stirs.
7
This dish reheats well in a pan; avoid microwaving too long or the yam can turn soft.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Use a well-seasoned pan and reduce the oil slightly; the onions will cook a bit slower, but you still get a lighter version with the same Goan-style flavors.

extra spicy