Wash and peel the yam and cut into 1-inch cubes.
Soak in salted water for about an hour to neutralize the sharp flavour.
Peel and cut plantains into cubes of the same size.
Powder the peppercorns.
Boil about 1 1/2 pints water adding the turmeric, salt and pepper and then add the yam pieces.
When yam is half done add plantain pieces and if necessary, a little warm water.
Now grate the coconut and then grind it to a fine paste.
Keep aside 1 tbsp of the coconut paste for seasoning.
When the vegetables are tender, add the bulk of coconut paste and cook for 10 more minutes.
Heat the ghee and fry the curry leaves and mustard seeds until they splutter.
Add remaining coconut paste and brown.
Add the cooked vegetables to this and mix.
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