Chena curry / Tangy curry with yam

This Chena curry is an excellent side dish for molagootal, a mild dal and coconut gravy.It is avery quick recipe.

This recipe serves two.

Ingredients:
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Yam / Chena             - 250 grams
Ginger                      -  one inch piece( grated)
Green chillies            - 4 ( finely chopped)
curry leaves              - just 5
Coriander leaves       - 2 tsp ( chopped)
salt                           - to taste
Lemon juice             - extracted from half a lemon ( you can add more if you prefer more tangy taste)
Oil                           - 1 tsp
mustard seeds          - 1 tsp
asafoetida powder   - a pinch ( perungayam)
turmeric powder      - a pinch

Method:
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• Wash and get rid of the mud in yam.
• Peel off its skin and chop into cubes .
• With a pinch of turmeric powder, pressure cook the yam with water just enough to immerse it.
• Slightly mash the cooked yam .
• Add salt,grated ginger to it and mix well.
• In a kadai, add oil and mustard seeds.
• When it splutters,add curry leaves, green chiilies and mashed yam.
• Mix well and switch off when it boils.
• Garnish with finely chopped coriander leaves.
• Squeeze lemon juice when it is warm. Mix well and serve with molagootal.