Ol er dalna | Bengali Style Elephant Foot Yam
Elephant foot yam cooked with minimal spices and potatoes in a flavourful light stew
Ingredients
- 300 gms ol known as elephant foot yam in English
- 2 nos potatoes
- 2 dried red chilies
- 3 green cardamoms
- 4 cloves
- ½ inch cinnamon stick
- ½ tsp cumin seeds
- 1 tsp tamarind pulp
- 1 tsp ginger paste
- ½ tsp turmeric powder
- ¼ tsp Bengali garam masala
- 3 green chilies
- 2 tsp ghee
- 4 tbsp mustard oil
- salt to taste
- 1 tsp sugar
- ⅓ cup chopped coconut
Instructions
- Rub your hands with mustard oil and then remove the skin of the yam. Cut the yam into one inch cubes.
- Boil water with a bit of salt and add the yam pcs to it.
- While the yam is boiling, peel the potatoes and cut into one inch cubes.
- Chop the coconut into small pcs and set aside.
- Once the yam has cooked but firm, discard the water and set it aside.
- Heat mustard oil and lightly fry the coconut. Take it out and set it aside.
- In the same oil, gently fry the yam pcs, give them a bit of colour and take them out.
- Add more oil to the pan if needed. Then add the potatoes and stir fry them on high heat.
- Now cover and let the potatoes cook till they are golden in colour and almost cooked.
- Take the potatoes out of the pan.
- Add dried red chilies and all the whole spices. Sprinkle turmeric powder, salt, tamarind paste and ginger paste. Add a bit of water and give this all a good mix.
- Add the potatoes and the yam and mix everything together.
- Add 2 cups of water and let it come to a boil.
- When the gravy has somewhat thickened, add salt and sugar to taste, ghee, garam masala and split green chilies.
- Serve it with rice.