Delicious spicy Bande ki Sabji with unique Yam gravy

Ingredients

• 800 g Foot long yam (peeled & cut into batons) Bande
• 1 cup Mustard oil
• 3-4 tbsp Oil
• Remaining mustard oil
• 3 no. dry Kashmiri red chillies
• ½ tsp Fennel seeds
• ½ tsp Cumin seeds
• ¼ tsp Nigella seeds
• 1 inch Ginger (peeled & roughly chopped) Ginger
• 2 medium Onions, sliced
• 1 sprig Curry leaves
• Salt to taste
• 2 tsp Coriander powder
• ½ tsp Cumin powder
• 1 tsp Turmeric powder
• 1 heaped tsp Degi red chili powder
• ¾ cup Curd, beaten, curd (yogurt)
• 1 cup fresh Tomato puree
• 1 tbsp Tender Coriander stems with roots, finely chopped
• Fried foot long yam
• 1 ¼ cup Water
• Coriander sprig, coriander leaves

Steps

1. In a non-stick kadai, add mustard oil, oil, once it’s hot, add foot long yam and fry them until golden in color.
2. Transfer it to an absorbent paper and keep it aside for further use.
3. In the same kadai, add remaining mustard oil, once it’s hot, add dry red chillies, fennel seeds, cumin seeds, nigella seeds, ginger and let it splutter well.
4. Add onions, curry leaves, salt to taste and saute it for a while until translucent.
5. Add coriander powder, cumin powder, turmeric powder, degi red chili powder, curd and cook it for 4-5 minutes.
6. Add fresh tomato puree and cook it well.
7. Add tender coriander stems, fried foot long yam, water to adjust the consistency and simmer it for 10-12 minutes on medium flames until cooked well.
8. Transfer it to a serving dish and garnish it with coriander sprig.
9. Serve hot with roti or steam rice.