Elephant yam / senai kizhangu : 1 (small)
Red chilly powder : 1 tbsp
Turmeric powder : 1/2 tsp
Oil : 2 tbsps
Peel the skin of the yam , wash well.
Chop into small pieces and boil with required water,salt and turmeric powder.
Cook for 15 minutes or until the they are tender.
Drain and keep aside.
Heat oil in a kadai, splutter the mustard seeds and add curry leaves and asafoetida.
Add cooked yam, red chilly powder , little salt and sprinkle very little water and mix well.
Lower the flame and let it cook for 5 minutes or till it becomes crisp.