YAM KEEMA..

RECIPE:

INGR:

Yam                           4oo gm
Green peas              1 cup
Onions                       3
Tomatoes                  3
Green chillies           8
Ginger                       1"
Garlic pods                6
Coriander leaves      2 sprigs
Saunf (fennel)          1 tsp
Cumin                       1/2 tsp
Mustard                    1 tsp
Urad dal                    1 tsp
Chana dal                 1 tsp    
Turmeric                   1/4 tsp
Salt to taste

Method:

1. Remove the skin, clean and cut yam into big cubes.
2. Put them into boiling water to which salt and turmeric has been added and cook for 8 mts.
3. Do not overcook the yam ; 3/4 ths of cooking will do.
4. Drain all water and keep aside; on cooling mash it coarsely.
5. Chop onion, slice tomatoes, mince green chillies and julienne ginger, garlic.
6. Heat 4 tbsp of vegetable oil in a karahi and put in cumin, fennel and mustard.
7. On crackling, add urad and chana dal; fry to golden.
8. Put in ginger, garlic, green chillies and saute for 3 mts.
9. Add onions and fry till pink; slide in tomatoes and saute for another 5mts.
10. Mix in the mashed yam and stir well; season with salt and check for taste.
11. Now is the time to add green peas; mix thoroughly.
12. On medium flame roast the yam keema for 10 mts.
13. Oil can be added at regular intervals for a crisp and golden effect.
14. Sprinkle with coriander leaves and serve hot with chapatti or sambhar rice etc.

Note:
I prefer using just green chillies for the heat.
Can be seasoned with garam masala, red chilli pd for a spicier version.