4 small yam pieces, peeled and cut into small slices
2-3 tablespoons of soybean oil
1 cup of onions
1 teaspoon of turmeric powder
1 teaspoon of red chili powder
1/2 teaspoon of black pepper powder
2-3 bay leaves
salt as needed
1 teaspoon of ginger paste
1 teaspoon of garlic paste
1 teaspoon of coriander paste
water as needed
1 cup of broad beans( sheem or sem), boiled and pealed
2-3 cardamoms, cloves and cinnamon sticks
4-5 green chilies
Boil the yam slices in water.
Grind the yam slices in sheel pata.
Heat a pan with soybean oil. Fry the onions until they turn crispy golden brown. Add the yam paste, turmeric, red chili and black pepper powders and bay leaves. Also mix in the ginger, garlic and coriander pastes. Pour in 2-3 cups of water and stir.
When the water has dried up a bit and the spices have mixed well with the yam, add the broad beans. Cook for 30-45 minutes.
Add the cardamoms, cloves and cinnamons sticks and cook on low heat for another hour until the water dries up and the oil starts to simmer on top.