Elephant foot yam stem and Bengal gram curry

Elephant foot yam stem and Bengal gram in tamarind turns into a delicious curry for rice.

If your elephant foot yam is having 2 stems, go for the tender one. Cut it, the tender leaves can be stir fried or cook with dal. 

Here I used the stem. Peel it, wash it and chop.

Cooked Bengal gram 1 cup, grind into medium coarse  3/4th cup

1/4 cup keep as it is to add in the curry last.

Onion small 1, garlic cloves 7, peeled and finely chopped,

Tamarind a gooseberry size, soak in warm water, squeeze and take out the juice,

Turmeric powder 1/4 tsp., chilli powder 2tsp, asafoetida 1/2 tsp., grated jaggery 1 tsp., salt to taste.

Coconut oil 1 tbsp., mustard seeds 1/4 tsp., dried red chilli 2.

Heat the oil in a shallow pan, drop in mustard seeds, allow to crackle, drop in the broken red chilli, followed by chopped onion and garlic. Sauté it till tender, add the chopped stem, mix well and allow to cook. Add the powders and salt, combine well, add tamarind juice and allow to boil. Add the jaggery. Combine to melt. Add the 1/4 cup of the balance cooked bengal gram. Curry is ready. Serve with hot rice .