Recipe: Manisha's Purple Yam Ki Sabzi

Gently stir-fried yam makes for a light Navratri special to be eaten as a snack.

Manisha Kotian adds a little ground peanuts and grated coconut while cooking up Purple Yam Ki Sabzi to give it a special taste.

Purple Yam Ki Sabzi

Serves: 2-3

Ingredients

• 4 medium-sized pieces kandh or purple yam
• 1 tsp jeera or cumin seeds
• 2 green chillies, chopped
• 3 tbsp ground peanuts
• 2 tbsp ghee
• Salt to taste, about 1 tsp
• 2-3 tbsp fresh grated coconut, for garnish, optional

Method

• Peel the yams and cut it into small pieces and soak for half an hour in water, to prevent the yams from blackening.
• In a saucepan or a kadhai, heat the ghee over medium-low heat and add the cumin seeds, chillies and fry about a minute.
  Add the yam, salt and the ground peanuts.
  Fry over low heat for 5-7 minutes.
  Take off heat.
• Serve hot, garnished with coconut as a snack.

Manisha’s Note: Use the same recipe to make Alu Sabzi using 4 boiled, peeled potatoes.

Manisha Deshpande Kotian works for Rediff.com, curating editorial photo features among other assignments.
She is also an expert in the kitchen.
Her Mangalore-Style Chicken Curry, CKP-Style Chicken Curry, Chicken Fry, Masoor Curry and Pulao, CKP-Style Valache Birde (from sprouted mung), Mung Dal Bhaji, Veg/Non-Veg Fried Rice, Suran Fry, Bhendi (Okra) Fry, and more, are much appreciated by her family and friends.

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