To start with the Chena Mezhukuparrati Recipe ( Eggplant Foot Yam Stir Fry) first, in a medium sized pot, add water and salt; Deliver it to a boil.
Add the chopped Elephant foot yam within the boiling water and prepare dinner them till they’re half cooked. Don’t prepare dinner the yam items utterly.
Drain the surplus water from the cooked yam items and set them apart on a paper towel; enable them to dry till we put together the opposite spicy combination.
In a nonstick Kadai, add oil and warmth on a medium flame.
As soon as the oil is sizzling, add mustard seeds adopted by curry leaves. Let the seeds splutter.
Whereas protecting the Kadai in medium flame, add garlic, onion and allow them to fry.
Now add turmeric powder, pink chili powder, fennel powder, and pepper powder. Give them a stir in order that they blended collectively. Don’t burn the spices.
Add the cooked yam items to the spicy combination within the Kadai.
Cook dinner yam with the lid coated. If it sticks on the backside of the pan, add 2- 3 tablespoons of sizzling water.
As soon as the yam items are utterly cooked and the uncooked odor of spice powders goes off, swap off the flame.
Serve the Chena Mezhukuparrati Recipe ( Eggplant Foot Yam Stir Fry) as a aspect for white rice . To make it extra genuine, use coconut oil for the recipe.
