Hena Mezhukkupuratti- Spiced, Sauteed Elephant Yam
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
Ingredients:
1 cup yam, peeled and cut into 1 inch sticks
5 dry red chiles
12 shallots
1 stalk curry leaves
½ teaspoon kashmiri chili powder
6 peppercorns (optional)
Salt, to taste
2 tablespoon oil
Instructions:
Thoroughly rinse the yam and cook in two cups boiling salted water over medium heat. Take care not to overcook and drain off any excess water.
Crush the shallots, dry chilies and peppercorns (if any) using a mortar and pestle.
In a saucepan heat oil over medium heat. Sauté the crushed ingredients with the curry leaves for 4-5 minutes until soft. Stir in the chili powder and sauté for 30 seconds. Add the yam and mix gently until coated. Reduce heat and cook for 2 more minutes. Serve warm with steamed rice.