Yam Masala
Recipe By : Bold Vegetarian by Bharti Kirschner
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes Vegetarian Days
Amount Measure Ingredient, Preparation Method
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1 lb. yams or sweet potatoes, peel/cut 1.5" cubes
1 tbsp. canola oil
2 whole dried red chiles, such as arbol
1/4 tsp. kalonji seeds (black onion seeds)
2 large cloves garlic (up to 5), pressed
1/4 tsp. ground turmeric
1 tsp. ground cumin
3/4 tsp. sugar
ground red pepper, to taste
1/2 tsp. salt
1 oz. sun-dried tomatoes, soak in boiling water
3/4 tsp. tamarind concentrate, or soaked raisins
Garnishes:
Red or other sweet onions, in rings
tomatoes, chopped, seeded
cilantro, chopped
Steam yams (or sweet potatoes) until very tender, 15-18 minutes; mash thoroughly.
Heat oil in a wok or large skillet until a light haze forms.
Saute dried chiles until they blacken, turning them once.
Add kalonji seeds and garlic and cook until golden.
Stir in turmeric, cumin, sugar, red pepper, and salt.
Add drained sun-dried tomatoes and 1/2 cup soaking liquid.
Cook, uncovered, until tomatoes have formed a sauce, 5-7 minutes.
During this period, mash tomatoes occasionally with back of a spoon to help break them down.
Add mashed yams and mix well. Cover and cook for 3-5 minutes to heat mixture through.
Add tamarind and stir until it dissolves into sauce. Remove from heat. Taste and adjust salt.
Serve garnished with onion rings, tomatoes and cilantro.
Makes 4 side-dish servings.