Karunai kizhangu /Elephant yam fry

Karunai kizhangu, so called Elephant yam in English is a more thick and fleshy one. This procedure is more of simple home based recipe.

Ingredients

Karunai Kizhangu (Elephant yam) - 250 grams
Vengayam (Onion) - 100 grams
Thakaali (Tomato) -1 no
Poondu (Garlic) - 4 cloves
Sombu (Fennel / Saunf)- 1 small tbsp
Curry leaves - to taste
Kothamali thazhai (Coriander Leaves) - to garnish
Sunflower Oil - 1 tbsp
Oopu (Salt) - to taste

Procedure

- Remove the rough skin over and cut into small pieces
- This vegetable has itching effect while eating So, add turmeric powder with salt and keep it for 10 to 15 minutes idle
- After 15 mins boil the pieces in a bowl adding water

- Prepare Rubs (paste) with onion, garlic and sombu (saunf)
- In a pan add oil, curry leaves, the grinded paste and saute well
- Squeeze the Tomato now and add the boiled yam / karunai kizhangu along with the required amount of salt
- Fry with required oil and Garnish with coriander

Serve with Sambhar or Curd rice.