Elephant foot yam, also known as *Suran* or *Ol*, is a nutritious and delicious tuber. In North India, a spicy, dry stir-fry made from it is highly popular. When prepared correctly, the dish is slightly crisp on the outside and tender on the inside. It can be served with *roti*, *paratha*, or *dal-chawal* (lentils and rice).

**Ingredients Required**
500g Elephant foot yam (*Suran*)
2 tbsp Mustard oil
1/2 tsp Cumin seeds
1 pinch Asafoetida (*Hing*)
1 tsp Ginger paste
2 Finely chopped tomatoes
1/2 tsp Turmeric powder
1 tsp Coriander powder
1/2 tsp Red chili powder
1/2 tsp *Garam masala*
1/2 tsp Dry mango powder (*Amchur*)
Salt to taste
2 tbsp finely chopped fresh coriander leaves
Water as required

**Method**
First, peel the yam and cut it into medium-sized pieces. Since cutting *Suran* can cause skin irritation or itching, apply a little oil to your hands or wear gloves.

Next, heat water in a vessel, add the yam pieces, and boil them for 8 to 10 minutes. This reduces the yam's itch-inducing nature and improves the flavor of the dish. After boiling, drain the water and set the pieces aside.

Heat mustard oil in a *kadhai* (wok). Once the oil is hot, add the boiled yam pieces and fry them until they turn light golden. Then, remove them and place them on a plate.

In the same *kadhai*, add cumin seeds and asafoetida. When the cumin seeds begin to crackle, add the ginger paste and sauté for a few seconds. Now, add the chopped tomatoes and cook until they soften.

After this, add turmeric, coriander powder, red chili powder, and salt, and sauté the spices well. When the oil begins to separate from the masala, add the fried yam pieces and mix thoroughly with the spices.

If you prefer the dish with some gravy, you can add 1/2 cup of water. Cover and cook on a low flame for 8 to 10 minutes so that the spices infuse thoroughly into the yam.

Finally, add the garam masala and dry mango powder (amchur), and mix well. Sprinkle fresh coriander leaves on top and turn off the heat.

Serving Suggestions
Serve the piping hot yam curry with wheat rotis, bajra rotis, parathas, or dal-chawal. Serving it with green chutney and onion salad further enhances the flavor.

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