Ingredients (Serves 4)
1. Elephant yam / Chena (fresh / frozen) – 300 gm, cut into small cubes
2. Coconut oil – 1 – 1.5 tbsp
3. Mustard seeds – 1/2 tsp
Dried red chilies – 2, broken
4. Turmeric powder – 1/4 tsp
Chilly powder – 1/2 tsp
5. Grated coconut – 1 cup
Shallots / kunjulli – 2 – 3, slightly crushed
Cumin seeds – 1/4 tsp, crushed in a mortar and pestle
Curry leaves – 1 sprig
6. Water – 3 – 4 tbsp or as required
7. Salt – To taste
Method
1. Combine grated coconut with the other ingredients numbered 5.
2. Heat oil in a cheena chatti/ kadai over medium heat. Splutter mustard seeds and fry dried red chilies. Add chena cubes, salt and mix well. Add turmeric powder and chilly powder. Cook for a minute. Next add grated coconut mixture, curry leaves and 3 – 4 tbsp water. Bring everything to the center. Cook covered for 8 – 12 minutes over medium-low heat, stirring occasionally until done. Serve with rice and other side-dishes.
Looks super yummy! wanna try that with the frozen chena cubes I get here in the indian stores. Also, your plating is v delish looking and i wanna create the same 🙂
Thank you! 🙂 I used frozen chena for this recipe..
Thanks for the reply! Good to know its frozen chena 🙂 Where did u get the banana leaf from? I haven’t tried frozen banana leaves yet as I think they’d get soggy once defrosted.
I buy it from Asian stores..nowadays it is available in some Indian stores also.