### TranslatedIngredients: 1/2 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Mustard seeds,1 sprig Curry leaves - roughly torn,1/2 cup Pearl onions (Sambar Onions) - quartered,2 Tomatoes - roughly chopped,200 grams Elephant yam (Suran/Senai/Ratalu) - peeled and chopped,1 cup Tamarind Water,1 teaspoon Sambar Powder,1 tablespoon Jaggery,1 teaspoon Sesame (Gingelly) Oil,Salt - to taste,Sunflower Oil - for cooking ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Tamil Nadu ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Senai Kizhangu Ghostu Recipe, prep all the ingredients and keep them ready.Heat oil in a pressure cooked over medium heat; add the mustard seeds, fenugreek seeds and allow it to crackle.Add the curry leaves and onions and saute until the onions are lightly tender. Once the onions are lightly cooked through, add the remaining ingredients and 1/2 cup of water.Cover the pressure cooker and cook for about 3 whistles and turn off the heat. Once the pressure has released naturally open the cooker and give it a stir.Check the salt and spices and adjust the taste accordingtly and serve warm.Serve the Senai Kizhangu Ghostu Recipe (Spicy & Tangy Yam Curry Recipe) along with Ven Pongal for a wholesome dinner or a Sunday lunch.