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A delightfully crispy and spicy South Indian stir-fry made with elephant foot yam. Each piece is coated in a flavorful masala and roasted to perfection, making it an irresistible side for rice and sambar.
For 4 servings
Prep and Boil the Yam
Prepare the Masala and Marinate
Shallow Fry the Yam
A delightfully crispy and spicy South Indian stir-fry made with elephant foot yam. Each piece is coated in a flavorful masala and roasted to perfection, making it an irresistible side for rice and sambar.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 304.46 calories per serving with 2.75g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Serve
For a lower-oil version, arrange the marinated yam pieces on a baking sheet and bake at 400°F (200°C) for 20-25 minutes, or air fry at 375°F (190°C) for 15-20 minutes, flipping halfway through.
To make this Jain-friendly, omit the ginger garlic paste. You can add a pinch of asafoetida (hing) to the masala paste for a similar savory flavor.
Use pre-boiled or frozen cubed yam to cut down the preparation and boiling time significantly.
This recipe is naturally vegan. Just ensure you use vegetable oil for frying.
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