Yam Curry

• 1 pound yams Tender
• 2 tablespoons salt
• 3 cups vegetable oil for deep
• 2 inches fresh ginger root
• 1 garlic clove
• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 2 green cardamoms
• 1 bay leaf
• 4 peppercorns
• 1 inch cinnamon stick
• 1 teaspoon turmeric
• 1 teaspoon chili powder or use cayenne Pepper
• 1 teaspoon ground coriander
• 1 teaspoon Garam Masala optional
• salt To taste
• 4 ounces fresh tomatoes
• 8 ounces canned tomatoes
• 4 tablespoons yogurt
• 1 cup water
• 1 tablespoon coriander leaves Chopped
• cilantro

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.

yams tender, salt, vegetable oil, ginger root, garlic, vegetable oil, cumin seeds, green cardamoms, bay leaf, peppercorns, cinnamon, turmeric, chili powder, ground coriander, garam masala, salt, tomatoes, tomatoes, yogurt, water, coriander, cilantro

Taken from www.yummly.com/recipe/Yam-Curry-1677303 (may not work)