Elephant Foot Yam & Field Beans Curry

This is a Tamil Nadu style curry. Its usually made with combination of veggies like potato, baby brinjal, drumstick, elephant foot yam and field beans in a thick tamarind gravy. I got to taste it a year back through my neighbour & friend Nithya Melwyn from chennai. Loved the tangy taste. Since then been cooking it frequently. I have given a twist by adding coconut paste, usually the way its served in the restaurant. And I like the combination of yam & field beans. U can add any combination of the mentioned veggies. Since field beans is not available in Saudi Arabia, I have prepared with store bought dried beans. U can even prepare it with fresh beans if its available in season.

Ingredients :

• Field Beans - 1 cup
• Elephant Foot Yam - 250 gms
• Onion - 2
• Pearl Onions - 1/2 cup
• Tomato - 3
• Chilli Powder - 2 tsp
• Coriander Powder - 3 tsp
• Turmeric Powder - 1/4 tsp
• Thick Tamarind Extract - 2 tbsp
• Fresh Coconut grated - 1 cup
• Garlic - 5 cloves
• Mustard - 1/2 tsp
• Fenugreek/Methi Seeds - 1/4 tsp
• Curry Leaves - 1 sprig
• Coriander Leaves for garnishing
• Oil - 4 tbsp
• Salt to taste

Method :

• Soak field beans overnight and pressure cook it with pinch of salt.
• Cut yam into small cubes and pre-cook it in water with 1/2 tsp tamarind extract. Drain & keep aside.
• In a pan/kadai heat oil. Add mustard and methi seeds.
• When it splutters add curry leaves, crushed garlic cloves. Fry for a min.
• Add pearl onions and finely chopped onion.Fry till translucent.
• Add finely chopped tomato. Saute till mushy.
• Meanwhile, make a fine paste of coconut.
• Add dry spice powders. Saute.
• Add coconut paste and tamarind extract. Boil till raw smell goes away.
• Add cooked beans and yam pieces. Add required amount of water in which beans was cooked & adjust to consistency of your choice.
• Add salt and cook till oil oozes out and veggies blend well with curry.
• Sprinkle coriander leaves and switch off the flame.
• Yummy yam and beans curry is ready. Serve hot with steamed rice and papad.