Label
All
0
Clear all filters
Appears in
The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

By Mridula Baljekar

Published 2017

  • About
Packed with starch, this humble vegetable is an invaluable part of the local diet in India, providing a welcome alternative to rice as a staple carbohydrate. Although it does not have a strong flavour, the firm flesh can be cubed and cooked with a range of spices, whereupon it will soften and absorb all the wonderful flavours.
To prepare, simply peel the tough skin using a vegetable peeler and slice the flesh into rounds or cut into cubes, as required. If frying, it is best to first soak the prepared yam in cold water for 30 minutes to start softening it.

Become a Premium Member to access this page

  • โ€Œ
  • โ€Œ
  • โ€Œ
  • โ€Œ
  • โ€Œ
Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title