FARALI RATALU / KAND – PURPLE YAM AND PEANUT STIR-FRY

In this recipe, steamed purple yam is cooked in an aromatic tempering with cumin seeds, curry leaves and green chillies, garnished with fresh coriander and definitely, the addition of roasted peanuts are a highlight and takes the dish onto another level.

WHAT IS THE MEANING OF YAM?

Ratalu in English is Yam or Indian purple Yam. Yam or Ratalu can also be called Kand – and all are the same thing. The yam vegetable is a common name for edible tubers.

According to experts Ratalu or Purple Yam has many health benefits, although it is a starchy vegetable.

Being a good source of complex carbohydrate Ratalu falls in a Low GI healthy food group, means it regulates steady rise in blood sugar level. Ratalu has a brown coloured thick skin and pink/purple flesh which is rather starchy and sticky.

We mostly eat Purple Yam in Gujarati Undhiyu, but recently we have also started loving this new, quicker recipe.

We add roasted peanuts to the stir fry which is a favourite in other recipes too such as Potato and Peanut Stirfry, Potato in peanut sauce, Stuffed Peanut Capsicum and Corn on the Cob Curry in peanut gravy,

WHAT INGREDIENTS DO I NEED TO MAKE FARALI RATALU?

• Purple Yam – How to choose/buy purple yam? The yam should not look like it is shrinking and the skin should not feel dry. If you hold it in your hand and the yam feels hard, it is fresh. The best yam is available in the winter season – especially if in the UK!
• Peanuts – we dry roasted some peanuts, removed the skin and lightly crushed them
• Green chilli and ginger paste – the fresher the better! Use to your spice level
• Curry leaves – fresh curry leaves are the best and are available in most South Asian supermarkets. The curry leaves are added at the tempering process
• Cumin seeds – added first at the tempering process
• Oil – we used olive oil
• Salt and crushed black pepper – to taste
• Sugar – to lend a little sweetness
• Fresh lemon / lime juice – squeezed over the top once cooked
• Freshly cut coriander to garnish

TIPS:-

Apply some oil on your palms or wear catering gloves before you start to peel the skin of the Ratalu as you might get itchy hands afterwards.

After peeling submerge the cut pieces in cold water to prevent it from turning into dark colour.

If not preparing for fasting, use normal spices such as red chilli powder, turmeric powder and garam masala.

STEP-BY-STEP RATALU RECIPE WITH PICTURES

Printable recipe card with exact measurements and methods below. 

 

4. Add chillies and ginger and stir-fry for few a few seconds.

Farali ratalu, Kand sabji, Spicy purple yam and peanut stir fry

Mains

Gujarati Indian

Yield: 2 SERVINGS

Author: Hayley Dhanecha

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FARALI RATALU/KAND-PURPLE YAM & PEANUT STIR-FRY

This delicious sabji is prepared with a few basic spices and herbs and is ready to eat within minutes.

prep time: 15 Mcook time: 10 Mtotal time: 25 M

ingredients:

• 250 g pink yam – ratalu
• 2-3 tbsp oil or ghee
• 2 tbsp. crushed green chillies and ginger
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. cumin seeds
• 1 sprig curry leaves
• Salt to taste ( use rock salt for fasting)
• 2 tsp. raw cane sugar
• 1 tsp. lemon juice
• 3-4 tbsp. roasted peanuts broken
• Fresh coriander chopped to garnish

instructions:

How to cook FARALI RATALU/KAND-PURPLE YAM & PEANUT STIR-FRY

1. Peel and cut pink yam into cube size, keep it in cold water until you finish cutting the whole yam.
2. Discard the water and add fresh water.
3. Cook yam in an M/W for 7-8 minutes, boil on a stove without lid or steam in a steamer but make sure the pieces of yam should not get too soft or mushy.
4. Once done, let it cool slightly.
5. Heat oil in a kadai, add cumin seeds once it crackles add curry leaves.
6. Add chillies and ginger and stir-fry for few a few seconds.
7. Then add steamed yam, salt, sugar, pepper and peanuts, mix well.
8. Let the yam cook for a couple of minutes, keep stirring gently.
9. Turn off the heat, add lemon juice and stir once more.
10. Sprinkle freshly chopped coriander and serve hot with chilled yoghurt and Farali Masala Puri.

Calories
474.85

Fat (grams)
32.14

Sat. Fat (grams)
6.39

Carbs (grams)
43.88

Fiber (grams)
6.67

Net carbs
37.20

Sugar (grams)
6.15

Protein (grams)
6.21

Sodium (milligrams)
369.65

Cholesterol (grams)
16.39

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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