Ingredients:
1/4 medium sized Elephant Yam / Suvarnagadde
3/4 cup grated Coconut
Pinch of Turmeric powder
1/4 tsp Chilly powder
1/4 tsp Tamarind Juice
Large grape sized Jaggary
Salt to taste
1/4 tsp Mustard Seeds
3 - 4 Curry leaves
1 tsp Oil
Recipe:
Remove the outer skin of yam and cut it into small pieces as shown in the picture below.
Add chopped yam, chilly powder, turmeric powder, tamarind juice, jaggary, salt, water in a pressure cooker and cook. (2-3 whistles) Grind grated coconut into smooth paste by adding sufficient amount of water. Add this ground coconut to a vessel containing cooked yam, mix well and bring it to boil. Add salt and water if required.
Add mustard seeds and oil in a pan. Once it starts spluttering add curry leaves and then add it to Bendi. It goes well with any kind of Rottis.
1/4 medium sized Elephant Yam / Suvarnagadde
3/4 cup grated Coconut
Pinch of Turmeric powder
1/4 tsp Chilly powder
1/4 tsp Tamarind Juice
Large grape sized Jaggary
Salt to taste
1/4 tsp Mustard Seeds
3 - 4 Curry leaves
1 tsp Oil
Recipe:
Remove the outer skin of yam and cut it into small pieces as shown in the picture below.
Add chopped yam, chilly powder, turmeric powder, tamarind juice, jaggary, salt, water in a pressure cooker and cook. (2-3 whistles) Grind grated coconut into smooth paste by adding sufficient amount of water. Add this ground coconut to a vessel containing cooked yam, mix well and bring it to boil. Add salt and water if required.
Add mustard seeds and oil in a pan. Once it starts spluttering add curry leaves and then add it to Bendi. It goes well with any kind of Rottis.
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