Chena Mezhukkupuratti Recipe ( Eggplant Foot Yam Stir Fry)

Step 1: To begin with the Chena Mezhukuparrati Recipe ( Eggplant Foot Yam Stir Fry) first, in a medium sized pot, add water and salt; Bring it to a boil

Step 2: Add the chopped Elephant foot yam in the boiling water and cook them until they are half cooked

Step 3: Do not cook the yam pieces completely

Step 4: Drain the excess water from the cooked yam pieces and set them aside on a paper towel; allow them to dry until we prepare the other spicy mixture

Step 5: In a nonstick Kadai, add oil and heat on a medium flame

Step 6: Once the oil is hot, add mustard seeds followed by curry leaves

Step 7: Let the seeds splutter

Step 8: While keeping the Kadai in medium flame, add garlic, onion and let them fry

Step 9: Now add turmeric powder, red chili powder, fennel powder, and pepper powder

Step 10: Give them a stir so that they blended together

Step 11: Do not burn the spices

Step 12: Add the cooked yam pieces to the spicy mixture in the Kadai

Step 13: Cook yam with the lid covered

Step 14: If it sticks at the bottom of the pan, add 2- 3 tablespoons of hot water

Step 15: Once the yam pieces are completely cooked and the raw smell of spice powders goes off, switch off the flame

Step 16: Serve the Chena Mezhukuparrati Recipe ( Eggplant Foot Yam Stir Fry) as a  side for white rice

Step 17: To make it more authentic, use coconut oil for the recipe