Tuesday, May 7, 2013


Recipe Source & Acknowledgement: Homely Food
According to wiki, Elephantfoot Yam (Amorphophallus paeoniifolius) is a tropical tuber crop, basically in South Eest Asian countries, which is very different from Sweet Potato. I saw in my childhood days, my grandma cooked this curry with little variations, and it was truly yummilicious. After her, my mom adopted this delightful curry from her MIL and oftenly served to our dinning table. Years gone, I tried out this curry with taking some tips from my mom and Meena. Trust me it came out just fabulous, so here sharing with you all.....

300 gm Elephantfoot Yam / Jimikand (ol/suran)
1/3 Cup Plain Yogurt or Curd
2 Onions
1 Tomato
3 Green Chillies (chopped)
4 tbsps Cashewnut Paste
1 tbsp Grated Ginger
1 tbsp Minced Garlic
1" Cinnamon Stick
3 Cloves
A Pinch Of Asafoetida
1/2 tsp Turmeric Powder
2 tsp Kashmiri Red Chilli Powder
3 tbsps Corn Flour
1 tsp Garam Masala
2 tsp Coriander Powder
1 tsp Dried Mango Powder (amchur)
1 tsp Cumin Seeds
Salt to taste
2 tbsps + Oil for Shallow Frying
Water As Needed
2 tbsps Coriander Leaves

Grease palms with little oil and scrab the outer surface of yam under running water.

Peel the yam skin carefully with a strong and sharp knife. Wash and cut yam into medium cubes.

Boil yam in pressure cooker with little water. Once cool, drain water and keep boiled yam aside.

For gravy, grind onion, tomato, 2 green chillies, cloves, cinnamon, ginger and garlic together to make a smooth paste. Set aside. Heat 2 tbsps oil in a wok or pan. Add cumin seeds and asafoetida in it. When cumin seed splutters, add the gravy paste (which we made before and set aside). 

Keep stirring till oil leaves side. Add turmeric powder, salt, 1tsp kashmiri red chilli powder, 1tsp coriander powder and garam masala in it.

Stir for a minute, then add cashewnut paste in it. 

Fry till spices leave oil from the side of the wok.

Add 3/4 cup of water to get the required consistency. 

Reduce the heat and let it boil for 3 minutes. Switch off the heat now. Delicious gravy is ready now.

For making koftas, mash yam nicely.

Add corn flour, salt, 1 chopped green chillies, 1tsp coriander powder, 1tsp kashmiri red chilli powder, dried mango powder and 1 tbsp finely chopped coriander powder in it. Mash and mix thoroughly. Set it aside.

Make small balls and shallow fry till both sides turn golden brown. Drain on paper towel to absorb excess oil from koftas.
While serving, arrange koftas on a serving bowl, pour warm gravy on the top and sprinkle coriander leaves on the top. Garnish with few koftas and cashewnuts, serve with steamed rice, chapathis, naan or parathas. Enjoy this yummy delicacy........


  1. Yummilicious kofta curry Sano dear..Looks absolutely yum!!

  2. hi sano finally got chance to comment
    urs lookin totally delciious

    and glad u liked it
    thanks for link up dear

  3. Wonderful Sano,looks perfect.

  4. Wow! great presentation,looks delicious.

  5. Delicious lovely kofta curry Sanoli, I enjoyed very well. Thanks for the birthday wishes to my daughter, She enjoyed her birthday to the core.

  6. the koftas look lovely Sanoli .

  7. This looks absolutely new way of using Yam for me... nice recipe Dear....

  8. wow! looks superb and tempting clicks

  9. Lovely kofta recipe... its looking delicious.. Thanks for linking Sanoli.