Yam Curry—Dry

Name: Yam Curry—Dry (Dam Arbi)
Cuisine: India
Ingredients: ½ teaspoonful garam masala; 1½ teaspoonfuls coriander seeds, crushed (sukha dhania); 1½ dessertspoonfuls dried green mango powder (amchur); 2 ozs (60 g) ghee; 1 teaspoonful finely-chopped fresh coriander leaves (dhania); 3 to 4 green chillies (sabz mirch); 1½ teaspoonfuls salt; ½ teaspoonful carom seeds (ajwain); Salted water sufficient to cover the yam; 1½ lb (680 g) yam (arbi), small sized and tender; 4 ozs (115 g) onions; ¾ teaspoonful red pepper; 1½ ozs (40 g) shredded ginger (adrak)

Dam Arbi

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

1½ lb (680 g) yam (arbi), small sized and tender
4 ozs (

Asia
India
Dinner
Vegetarian
Spicy
Gluten-free

Method

Wash, peel, prick and soak the yam (arbi) for half an hour in salted water. Dry. Deep fry in three lots till soft.

Heat the ghee, and fry the onions till light brown. Add ajwain, stir a little and then add the fried yam (arbi), ginger, green chillies, salt, red pepper, ground coriander, dried green mango powder (amchur) and the garam masala. Put some live charcoal on th