Pidi karunai roast
Wild yam/karunai kizhangu stirred with spices.
Servings: 2 servings
- 2 cups pidi karunai kizhangu - sliced of 1/2 inch thickness
- 1/2 cup water
- 1/2 tsp turmeric powder
- 1/2 slice lemon
- salt to taste
- 1/4 tsp chilli powder
- 1/4 tsp coriander powder
- 1/4 tsp garam masala
- 2-3 tbsp oil
- 1/8 tsp fennel seeds
- 1 sprig curry leaves
wash and slice the wild yam. pressure cook the yam with water, turmeric powder, salt and lemon juice for 1 whistle.
open and drain the excess water.
Toss together chilli powder, coriander powder, and garam masala.
heat oil in a pan and crackle fennel seeds.
place the yam pieces on the pan along with a sprig of curry leaves.
Gently toss the pan now and then until the yam is completely roasted.