'OL' means Elephant Yam / Suran and 'Makha' means boiled / mashed / bharta. So this is my version of a Yam Bharta a la Bengali style. This is another great way of serving this humble veggie which is full of essential nutrients. It is a simple homemade, easy and a delicious dish. The tempering is done in mustard oil for an authentic Bengali flavour.
It is a great comfort food for those days when time is a constraint. You can try this recipe with potato too. It can also be had, rolled up in a roti as a wrap or spread on a toast for a quick meal. So check out step by step pictorial recipe to prepare it.
- 500 gms. yam, cubed
- 2 tbsp. mustard oil
- 1 tsp. kalonji (nigella seeds)
- 2 dry red chilies, broken into half
- 1 tsp. garlic, chopped
- 1 onion chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 2 tbsp. coriander leaves, chopped
Boil the yam till soft or pressure cook for 3 whistles. When cool, mash them and keep aside.
Heat oil in a pan and temper with the red chilies. Then add the garlic and kalonji. Saute for a few seconds till the garlic changes colour.
Now add the onion, salt and turmeric powder and fry till light brown. Add this tempering and the coriander leaves to the mashed yam and mix well. Serve as a side dish with rice or with chapattis / parathas.
Boil Yam till soft. When cool, mash & keep aside.
Temper oil with dry red chilies.
Add kalonji & garlic. Saute till garlic changes colour.
Add onion, salt & turmeric powder. Saute till light brown.
Add tempering & coriander leaves to the mashed yam & mix well.
Serve, garnished as a side dish with either rice or chapattis.
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