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Saturday, February 25, 2017

Suvarnagadde Gasi / Elephant Yam Kurma

Ingredients:
1 small Elephant Yam / Suvarnagadde (2 - 2.5 cups of chopped )
3/4 cup of dry Flat Bean Seeds / Avarekalu
1 large Tomato
2 medium sized Onion
2 - 3 cloves of Garlic
Small piece of Ginger
5 Black Pepper / Karimenasu
1 small Cardamom / Elakki / Elachi
3 Cloves / Lavanga
1/2 inch sized Cinnamon / Chekke
1/4 tsp Cumin seeds / Jeerige
12 - 15 Fennel seeds / Sompu
1 tsp Coriander seeds / Kottambari
1 tsp Bengal Gram seeds / Kadle Bele
1 tsp Poppy seeds / Gase-gase
3 Red Chillies
1 tsp Cashew nuts
3/4 cup grated Coconut
Pinch of Turmeric powder
5 - 6 strands of Coriander leaves
Salt to taste
3 - 4 tsp Oil

Recipe:
Soak the flat bean seeds in water for about 8-10 hrs. Wash them in water for 2-3 times and keep it aside. Remove the outer skin of elephant yam and chop them into medium sized pieces as shown in the picture below. Chop the 1.5 of onion into medium long thin pieces as shown in the picture below. Chop the tomato into small pieces as shown in the picture below.

Put 2 tsp oil in a pressure cooker and heat. Add chopped onion and fry them in medium flame for about 2-3 mins. Add chopped tomato and saute them for about 3-4 mins. Add turmeric powder, salt, soaked flat bean seeds, chopped elephant yam and mix them well. Add required amount of water and pressure cook. (2-3 whistles)



Chop the remaining half of the onion into medium thin long pieces as shown in the picture below. Chop the ginger and garlic into medium sized pieces as shown in the picture below.

Put all the dry ingredients, 2 tsp oil in a pan and heat. Fry them in medium/low flame until they give nice aroma. Add chopped ginger garlic, onion and saute them for about 3-4 mins in low flame. Add grated coconut and saute them together for about 2 mins.

Put this masala in a mixer and grind them together into smooth paste by adding sufficient amount of water. Put this ground coconut masala to the vessel containing cooked elephant yam. Add required amount of salt, water, mix them well and bring them to boil.

Keep the curry in low flame for about 2-3 mins and garnish with chopped coriander leaves. Serve hot along with Chapathi/Poori/Rice.