Gadadu ki Sabzi

In a deep mixing bowl, add room-temperature yogurt and water, and whisk well until no lumps remain. Set aside.

Now, pressure cook the yam with 2 glasses of water. Give 2 whistles on high flame and 2-3 whistles on low flame. Keep aside.

Place oil to heat in a deep wok on medium heat.

Once the oil is hot, add in cumin seeds and allow to splutter. Now add in curry leaves. Let it sauté for a minute.

Next, toss in the yam. Add salt and stir. Let it cook on medium heat for 10 to 12 minutes with the lid on.

Stir intermittently to prevent the yam from sticking to the pan.

Once the yam is soft and cooked, lower the heat from medium to low.

Add in red chili powder, and turmeric, and stir well.

Then add in yogurt and water mix and stir continuously until the curry comes to a boil.

Stirring continually is key to prevent the yogurt from curdling.

Once the curry comes to a boil turn the heat off, and transfer to a bowl.

Garnish with finely chopped coriander