150 g - chena (yam), gently peel off the outer skin, wash thoroughly and cut it into 1/4 - inch cubes
3/4 cup - water (Indian standard measuring cup of 1cup / 200 ml / 8 oz capacity)
1/2 tsp - salt (or to taste)
In a pressure boil chena cubes with water (just to cover chena) and salt to taste. Bring to pressure cooker on high heat for 2 quick whistles. Allow the cooker to cool naturally. Open the cooker and check the texture of chena. If it's cooked well, that's fine. Or cook again for another 2 quick whistles (adjust water too).
1 tbsp - oil
1 tsp - mustard seeds
3/4 tsp - red chilli powder
How to Make Chena Mezhukkupuratti
In a pan or karahi, heat oil. Add mustard seeds. When they crackle, add boiled chena cubes and adjust salt to taste.
Cover with a lid and cook on a medium to low heat for 10 - 12 minutes until spices well coated on chena.
Serve as a side dish with rice and other accompaniments.
Recipe Courtesy: Niya's World
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.