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yam-masala recipe

Date: Sun, 25 Jun 1995 19:57:27 -0700
 From: Michelle Dick (artemis@shell1.best.com)
 Slightly adapted from Kirchner's _The Bold Vegetarian_
 1 lb dark sweet potatoes ("yams")
 10 sun-dried tomatoes, chopped
 2 whole dried chiles
 1/4 t kalonji seeds (onion seeds)
 3 large cloves garlic, minced
 1/4 t ground turmeric
 1 t ground cumin
 3/4 t sugar
 1/8 t cayenne pepper
 1/4 t salt (or to tastes)
 1/2 t tamarind concentrate (optional, adds tartness)
 Peel and chop the yams into 1 inch chunks.  Steam for 15-18 minutes
 till very tender.
 Meanwhile, put tomatoes into microwave container with 1 cup water to
 cover.  Microwave for 2 minutes or until tender.  Drain tomatoes and
 reserve tomato water.
 Heat non-stick skillet over high heat.  Dry roast whole chiles and
 kalonji seeds till they are aromatic, the chiles darken, and some of
 the kalonji seeds split open -- stir constantly.
 Add garlic to pan, lower heat and stir vigorously.  Don't let garlic
 burn, but do let it darken.  Add some of the tomato water (2-3 T).
 Caution -- watch steam, it will have chile fumes.
 Add turmeric, cumin, sugar, cayenne, and salt.  Simmer spice mixture
 for about a minute, adding more tomato water if necessary.
 Add drained tomatoes and 1 cup of the tomato water (or whatever
 remains).  Simmer 7-10 minutes, mashing the tomatoes occasionally.  It
 should form a thick sauce.
 When yams are done, mash thoroughly.  Remove whole chiles from tomato
 sauce and add yams.
 Mix tamarind with 1 T hot water and add to yam mixture. Simmer,
 covered, for 3-5 minutes.
 Serves 4.
 kwvegan vegan