🇮🇳 Indian Vegetarian

Chena Mezhukkupuratti

Name: Chena Mezhukkupuratti
Prep time: 10 min
Cook time: 33 min
Total time: 43 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1, finely chopped Onion; 2, chopped Tomato; 1-2, slit Green Chili; 1 tsp Cumin Seeds; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 2 sprigs Curry Leaves; 10, halved Shallots; 1 tsp Red Chili Powder; 1 cup, chopped Coconut Oil; 300 g, cubed Yam

🇮🇳 Indian

Yam chunks seared with shallots and curry leaves till golden-edged. The kind of homely bhaji that disappears fastest off the thali. Pile beside phulka and a bowl of cooled yogurt.

Prep 10 min Cook 33 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1, finely chopped
Tomato2, chopped
Green Chili1-2, slit
Cumin Seeds1 tsp
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Curry Leaves2 sprigs
Shallots10, halved
Red Chili Powder1 tsp
Coconut Oil1 cup, chopped
Yam300 g, cubed

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Dice the yam uniformly, toss with a pinch of salt and let it sit while the masala comes together.
2
Heat oil in a wide kadhai and crackle cumin seeds; fry the onions till lightly golden.
3
Add ginger garlic paste, cook out the raw smell, then bloom the turmeric, chili and coriander in the oil.
4
Turn the yam through the masala with the shallots, clamp on a lid and let the steam work — check after 10 minutes.
5
Finish with garam masala, cilantro and a knob of butter for gloss.

Chef's tip

If the sabzi tastes flat, it usually wants salt and lemon, not more chili.

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Watch how it's made

Video: തനി നാടൻ ചേന മെഴുക്കുപുരട്ടി || Chena Mezhukkupuratti || Yam Stirfry || Ep :468 · on YouTube