Ingredients

• 1/2 kg - yam
• 1/2 cup - fresh scraped coconut
• 2 - onions, chopped fine
• 2 tbsp - coriander leaves, finely chopped
• 2 - green chillies, finely sliced
• 2 tbsp - oil
• 1 - big lime
• 1 tsp - mustard seeds
• 1 pinch - asafoetida
• salt
• 1 pinch - sugar
• 1/2 litre - oil for frying

How to Make Soorana Chi Koshimbir (Spiced Yam)

• Peel the skin off the yam and dice it into 1/2 inch cubes.
• Heat oil in a wok and deep-fry the cubes till they are golden brown. Drain the excess oil and keep the pieces aside.
• Combine grated coconut, coriander, lime juice, onions, chillies, salt and sugar in a mixing bowl.
• In a seasoning wok, heat 2 tsp of oil and pop mustard seeds and a pinch of asafoetida in it.
• Pour the seasoning over the coconut mixture. Set aside.
• Just before serving, mix the yam into the coconut and garnish it with more coriander leaves and coconut.