Categories: Vegetables, Sept. 
      Yield: 4 servings 
  
      1 lb Tender yams 
      1    To 2 Tbsp salt 
      3 c  Vegetable oil for deep 
           Frying 
      2    In fresh ginger root 
      1    Garlic clove 
      2    To 3 Tbsp  vegetable oil 
      1 ts Cumin seeds 
      2    Green cardamoms 
      1    Bay leaf 
      4    Peppercorns 
      1    Inch stick cinnamon 
      1 ts Turmeric 
    1/2 ts Chili powder (or use cayenne 
           Pepper) 
      1 ts Ground coriander 
    1/2 ts Garam masala (optional) 
           To taste  salt 
      4 oz Fresh tomatoes (or use 8 oz 
           Canned tomatoes) 
      4 tb Yogurt 
  1 1/2    Cups water 
      1 tb Chopped coriander leaves 
           (cilantro) 
  
  The yams in this dish are cooked in a sauce very  much  like that 
  traditionally used  for meat. Serve with chapatis and rice. The recipe is 
  derived from one  in  The  Hamlyn  Curry Cookbook, by Meera Taneja, which 
  I recommend highly. 
   
  (1)  Peel the yams, cut them into 1 inch  cubes,  place in a colander and 
  sprinkle liberally with salt. Let stand 10-15 minutes, then dry on paper 
  towels. 
   
  (2)  Meanwhile, finely  chop  the  onion,  ginger,  and garlic, and roughly 
  chop the tomatoes. Heat the il over a moderate flame, add the cumin seed, 
  and cook until they begin to splutter. Add the chopped onion, ginger, and 
  garlic. Cook until the onion is a rich golden color. Add all the spices and 
  season with salt to taste. Cook a few seconds more, and then add the 
  tomatoes. Let this cook while you continue as below. 
   
  (3)  Heat the oil for deep frying to  350  deg.  F  and cook the yam cubes, 
  a few at a time, until golden brown. Drain on absorbent kitchen paper. Set 
  aside. 
   
  (4)  Add the yogurt to the tomato mixture, and continue to cook until the 
  oil begins to separate out. Add the water and bring to a boil. Let boil a 
  few minutes, then add the yam cubes, reduce heat, and simmer, covered, for 
  about 25 minutes. 
   
  (5)  Serve hot, garnished with the chopped coriander. 
   
  Difficulty: easy to moderate.  Time: 1 hour preparation,  30 minutes 
  cooking.  Precision: measure the ingredients. 
   
  From: ucismas@issc.unocal.com (Melyssa S.).  rfvc Digest V94 Issue #208, 
  Sept. 26, 1994.Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using 
  MMCONV.