---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Yam Curry
  Categories: Veg-cook, Sept.
       Yield: 4 servings
  
       1 lb Tender yams
       1    To 2 Tbsp salt
       3 c  Vegetable oil for deep
            Frying
       2    In fresh ginger root
       1    Garlic clove
       2    To 3 Tbsp  vegetable oil
       1 t  Cumin seeds
       2    Green cardamoms
       1    Bay leaf
       4    Peppercorns
       1    Inch stick cinnamon
       1 t  Turmeric
     1/2 t  Chili powder (or use cayenne
            Pepper)
       1 t  Ground coriander
     1/2 t  Garam masala (optional)
            To taste  salt
       4 oz Fresh tomatoes (or use 8 oz
            Canned tomatoes)
       4 T  Yogurt
   1 1/2    Cups water
       1 T  Chopped coriander leaves
            (cilantro)
  
   The yams in this dish are cooked in a sauce very  much  like that
   traditionally used  for meat. Serve with chapatis and rice. The recipe is
   derived from one  in  The  Hamlyn  Curry Cookbook, by Meera Taneja, which
   I recommend highly.
   
   (1)  Peel the yams, cut them into 1 inch  cubes,  place in a colander and
   sprinkle liberally with salt. Let stand 10-15 minutes, then dry on paper
   towels.
   
   (2)  Meanwhile, finely  chop  the  onion,  ginger,  and garlic, and roughly
   chop the tomatoes. Heat the il over a moderate flame, add the cumin seed,
   and cook until they begin to splutter. Add the chopped onion, ginger, and
   garlic. Cook until the onion is a rich golden color. Add all the spices and
   season with salt to taste. Cook a few seconds more, and then add the
   tomatoes. Let this cook while you continue as below.
   
   (3)  Heat the oil for deep frying to  350  deg.  F  and cook the yam cubes,
   a few at a time, until golden brown. Drain on absorbent kitchen paper. Set
   aside.
   
   (4)  Add the yogurt to the tomato mixture, and continue to cook until the
   oil begins to separate out. Add the water and bring to a boil. Let boil a
   few minutes, then add the yam cubes, reduce heat, and simmer, covered, for
   about 25 minutes.
   
   (5)  Serve hot, garnished with the chopped coriander.
   
   Difficulty: easy to moderate.  Time: 1 hour preparation,  30 minutes
   cooking.  Precision: measure the ingredients.
   
   From: ucismas@issc.unocal.com (Melyssa S.).  rfvc Digest V94 Issue #208,
   Sept. 26, 1994.Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
   MMCONV.
  
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