PREPARATION

1. Take 650 grams elephant foot yam and cut it into pieces.

2. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.

3. Drain it on an absorbent paper. Keep aside.

4. Take 230 grams cauliflower and cut it into pieces. Keep aside.

5. Heat 2 tablespoons oil in a skillet, add 1 1/2 tablespoons garlic, 1 tablespoon ginger and saute until it turns golden brown in color.

6. Then, add 160 grams onions and fry till translucent or until it turns golden brown in color.

7. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder and mix it well.

8. Cook for 3 - 5 minutes on medium east.

9. Add 1 teaspoon turmeric and mix it well.

10. Now, add 280 grams tomato and saute until it turns soft and pulpy.

11. Cook for 5 - 7 minutes on medium heat.

12. Add 1 tablespoon green chili and stir well.

13. Add 40 milliliters water and stir again.

14. Then, add 1 teaspoon garam masala and mix it well.

15. Now, add 200 grams green peas and mix it well.

16. Cook for 5 - 7 minutes on medium heat.

17. Add 230 grams cauliflower and mix it well.

18. Cover it with lid and cook for about 10 minutes on medium heat.

19. Open the lid and give it a nice stir.

20. Now, add the fried elephant foot yam in it and mix it well.

21. Again cover it with lid and cook for another 10 minutes on medium heat.

22. Open the lid and mix it well.

23. Garnish with coriander.

24. Serve hot with roti.