Surti undhiyu

contributed by Jigar D.

serves 3-4

2 packets of Surti Undhiyu Mix (from Indian grocery store)
2 tablespoons garam masala
1 tablespoon red chilly powder
1 tablespoon ginger-garlic paste
1/2 tablespoon black pepper powder
1/2 tablespoon sugar
1 tablespoon ajwain seeds
2 tablespoons green chili chutney
2 tablespoons grated coconut
1 teaspoon turmeric
1/2 cup chopped cilantro
salt, to taste
vegetable oil, for frying
1/2 lemon (optional)

1. Put coconut, chutney and all spices except ajwain seeds in a small bowl. Add 3 tablespoons of oil, combine to make a smooth paste.
2. Defrost the vegetables and add them to the paste. Mix well and marinate for 30-40 minutes.
3. Heat a teaspoon of oil in a small pan and toast ajwain seeds until fragrant.
4. Add the marinated vegetables to the pan and cook them on a slow flame, stirring occasionally, until yam is soft and cooked. 
5. Add chopped coriander for garnishing on top. Optionally squeeze fresh lemon juice on top and serve warm.