Method

1. Clean and peel the yams, chopping them into small 2-3cm cubes. Submerge the yams in a bowl of cold water to keep them fresh until you need to use them.
2. Heat the vegetable oil in a pan and add the Rajah Whole Cumin Seeds and chopped Rajah Whole Red Chillies, cooking them until they’re crackling and fragrant.
3. Add the chopped green chillies, ginger, garlic, and Hing/Asafoetida, sautéing for a few seconds.
4. Add the Rajah Ground Turmeric and sauté for another few seconds.
5. Drain the chopped yams and add them to the pan with a pinch of salt and mix well.
6. Continue to cook the yams for 15-20 minutes with the lid on, stirring every few minutes to ensure they don’t begin to stick or burn.
7. When the yams are soft and almost completely cooked, add a tablespoon of water to the pan and stir in.
8. Top with chopped fresh coriander to serve.
9. Serve with Elephant Atta Methi Parathas.