Elephant Yam Fry - Suran Fry - Kanda Fry

Ingredients:

• Elephant Yam/ Suran/ Kanda - 1 small-medium )Yam is basically a root,
• Oil- 2 tbsp
• Salt- 1/2 tsp (or to taste) 
• Red Chili powder- 3/4 tsp 
• Roasted Cumin powder- 1/4 tsp (Jeera powder)
• Coriander powder- 1/4 tsp (Dhaniya powder)

Method:

1. Soak the muddy yam in water (use a small bucket) for 15-20 minutes. Change the water and wash thrice until all the mud sticking to the yam is removed.  
2. You can do this on the day before. Let it dry. No need to place it in the refrigerator. 
3. For cooking, peel the thick skin using a knife. The skin will be thick. 
4. Yam has a tendency to cause itchiness, so apply some oil to hands before peeling and chopping it. 
5. Remove any extra dark-colored bits and chop into half (or one) inch pieces. 
6. Add 2 tbsp oil to a nonstick shallow pan. Heat the oil and add the chopped yam pieces. 
7. Cover with lid and keep the heat on simmer to medium. 
8. Stir gently and cover again after 3 minutes. 
9. Repeat the process until the pieces go golden brown on most of the sides. Add salt and mix again. 
10. The yam will get almost soft by now. If it doesn't, sprinkle some water and cover with lid. 
11. The process will take about 15-20 minutes in total. 
12. Simmer the heat, add red chili powder, jeera powder, dhaniya powder. 
13. Mix well. Let it sit for 2 minutes. Turn off the heat. Serve with rice, roti, etc. 

Tip: Soak the chopped yam pieces for 10 minutes in the water we get after washing the rice. It will remove the itching property of the yam.