Ingredients

• 2 tablespoons mustard oil or 2 tablespoons ghee
• 1 teaspoon cumin seed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1/2 teaspoon cayenne pepper (add as much as you want)
• 14 ounces suran yams, cut into cubes
• 14 1/2 ounces diced tomatoes with juice
• 1/2 teaspoon salt
• 1 -2 tablespoon mild curry powder (to taste)
• 1/2 teaspoon tamarind paste
• 1/2 cup warm water
• 1/2 cup frozen peas, thawed
• 2 tablespoons chopped cilantro (coriander leaf)

Instructions

1. Heat mustard oil or ghee in a large saucepan and add cumin seed.

2. Cook 30 seconds or until fragrant, but do not burn.

3. Add chopped onion, garlic, and cayenne pepper, cooking for several minutes or until onions begin to soften.

4. Stir in diced yam, diced tomatoes, salt, and curry powder.

5. Mix tamarind paste with warm water and add to pan.

6. Reduce heat, cover and simmer for 20-25 minutes, stirring occasionally, or until yam is tender, adding water if necessary to keep from sticking.

7. Stir in thawed peas and cook for 1-2 minutes more, or until peas are tender.

8. Serve garnished with chopped cilantro, with freshly steamed basmati rice (optional).