Shevala kolabi bhaji/dragon stalk yam and prawns curry Recipe

Cooking Directions

• STEP 1.Peel and chop the dragon stalk yam into small cubes.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add chopped onions and saut茅 until golden brown.
• STEP 4.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 5.Add the chopped yam and cook for 5 minutes.
• STEP 6.Add prawns, salt, and coconut milk. Cook until the prawns are cooked through.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to peel the dragon stalk yam properly, as the skin can be tough.
• You can adjust the spice level according to your preference by adding more or less chili powder.
• If you don't have fresh coconut milk, you can use canned coconut milk diluted with water.

Storage and Serving

• Leftover Shevala Kolabi Bhaji can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving, and add a splash of water or coconut milk to adjust the consistency if needed.
• Serve the curry hot with steamed rice or roti for a complete meal.