Elephant Yam/ Senaikizhangu, sort of an expensive and rare vegetable when I was back in the US, but now in India, it's available in plenty. I haven't tried many recipes with this vegetable, except for this roast and a masiyal, both my mother's recipes. I love both the dishes, not too many ingredients, very simple but very tasty. This particular roast tastes best when eaten hot, my mom usually made it just before we started eating, it goes so well with rice and dal. We can make it ahead, then warm it in the oven, just before serving, not that it tastes bad when it turns cold, but it loses the crispiness, try it, you'll love it..
Need To Have
- Elephant Yam - the size of two big potatoes put together
- Onion - 1 small chopped
- Fennel Seeds - 11/2 teaspoons
- Red Chilly Powder - 1/2 teaspoon
- Coriander Powder - 1 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Salt - to taste
- Oil - For shallow frying
Peel the skin, slice into four pieces and pressure cook for 7 minutes. Grind together the onions, fennel seeds, turmeric, chilly and coriander powders and salt.
Once the pressure has released, remove the yam and slice it. Apply the ground paste nicely on all the pieces. Heat a little oil and shallow fry the pieces, till they turn golden brown on both sides and are slightly crispy on the outside, but soft in the inside. Tastes great with Sambar saadam.
Don't overcook the yam, otherwise the slices will not hold together, it'll be difficult to roast, become mushy.
Don't turn it too many times, flip it only once to cook on the other side.
To prepare the yam, slice off the skin, wash really well to get rid of the mud.