### TranslatedIngredients: 300 grams Elephant yam (Suran/Senai/Ratalu) - cut into thin and small pieces,1 Onion - chopped,4 tablespoons Fresh coconut - grated,2 sprig Coriander (Dhania) Leaves - chopped,2 Green Chillies - chopped,1 Lemon juice,1 pinch Sugar,Salt - to taste,2 tablespoons Sunflower Oil,2 tablespoon Sunflower Oil,1 teaspoon Mustard seeds,1 pinch Asafoetida (hing) ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Maharashtrian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Surnachi Koshimbir Recipe, wash, peel and cut the yam into 1 inch cubes. In a pressure cooker, combine the yam along with 1/2 a cup of water and pressure cook for 4 whistles. Turn off the flame. Allow the pressure to release naturally. Once the pressure has released, drain the water and keep the yam aside. Heat a shallow pan with oil on medium flame, add the boiled yam and stir fry, until the outsides get crispy. Add a pinch of salt and continue to fry till it gets a brown colour. Drain on an absorbent paper. In a  mixing bowl, add chopped onions, coriander leaves, lemon juice, salt and a pinch of sugar and the yam. Mix them well.To season, heat a tadka pan on medium flame add oil once it heats up, add mustard seeds and a pinch of hing and leave it on the stove for 10 seconds. turn off the flame.  Pour it over the yam salad and mix well and serve. Serve the Surnachi Koshimbir Recipe along with Masala Bhaat and a bowl of Cauliflower & Cucumber Raita.