Ol ki sabzi or Elephant Foot Yam Curry

Ingredients:

Elephant foot yam: 500 gms
Onions:3 medium sized, chopped roughly
Green Chillies: 4 to 5 nos
Ginger Garlic paste: 1 heaped teaspoon
Mustard oil: 4 tablespoons
Mustard Oil: to deep fry the yam
whole Garam masala: (2 cardamoms, 2 cloves, 1 badi elaichi,
                                     1 stick of cinnamon, 2 medium sized bay leaves,
                                     1 teaspoon of jeera)
Turmeric: 1 pinch
Salt: to taste
Red chilli powder: 1 pinch
Dhaniya powder: 1 pinch


Method:

• Roughly cut the Yam in 2 or 3 pieces so that it can be boiled. Keep the skin on. Put in a pressure cooker and boil it for 5 minutes. The Yam should be cooked but not too sot or it will crumble.
• Once the Yam is boiled, let it cool and take teh skin off. generally Yams have a problem of causing an itch on the skin. its better to rub mustard oil before taking the skin off.
• after the skin is off, roughly chop the yam in 1 inch squares. Dry off the yam pieces.
• Once dried, deep fry them in mustard oil on medium heat, till they are firm. you do not need to brown them a lot.
• put a Pressure cooker on the flame on medium heat pour some mustard oil in it let the oil heat completely.
• After the oil is hot, put in some whole garam masala in the oil. let it splutter a little and then add the ginger garlic paste.
• Fry the masal for 1 minute and then add the chopped onions and chopped chillies. fry it till they become transparent.
• once the onions are done add turmeric, dhaniya, lal mirch and salt to the masala paste.
• let it fry for a minute. stir nicely and then add the fried yams to the masala. Coat the masala on the yams, fry for 1 minute.
• Add water to the vegetable mix till its covered. do not add too much water as it will ruin the taste and make the yams soggy and they will break.
• once the water is added, put the lid of the pressure cooker on let it cook till 1 whistle of the cooker is on.
• once the vegetable has cooled down, take of the lid and let the sabzi simmer for a while. 
• the masala will thicken and will become dark brown in colour and it will strt realising oil. it needs to be stirred continuously on medium heat. you can add water according to the kind of curry you want.
• Garnish with coriander leaves before serving