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yam-in-gravy recipe

Date:    Mon, 04 Oct 93 10:53:56 CDT
 From:    cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)
 'Yam in gravy' (that's what my cookbook calls it)
 in a large soup pot:
 dry-pop 2 t black mustard seeds
 4-5 largeish yams (or sweet potatoes), sliced into 1/2" thick rounds
 1 T turmeric
 pinch asafoetida (more if it's the compounded-with-turmeric variety)
 several curry leaves (yes, they really exist.  they're hard to find, so, OPT)
 5-10 (or more) dried red chilies or a few fresh ones, or red pepper flakes
   to taste 
 1 c. faux coconut milk (soy + coco flavor)
 paste extracted from a raquetball-sized lump of tamarind pulp, or a couple
   tsp of preprepared tamarind paste
 water to cover + 2" yams
 and cook uncovered until yams are just short of fully cooked. 
 cook separately until fairly mushy:
 1.5-2 c. of the small, reddish-orange lentils (egyptian red lentils,
 thuvar dal )
 and add to the big pot
 cook for a little while, it should be fairly thick
 add lemon juice and chopped cilantro to taste
 serve over rice with Patak's mango pickle.
 kwvegan vegan