### TranslatedIngredients: 2 cups Elephant yam (Suran/Senai/Ratalu) - cubed,2-1/2 cups Water,8 Garlic - cloves,1 Onion - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1-1/2 teaspoon Red Chilli powder,1/2 teaspoon Black pepper powder,1/2 teaspoon Fennel Powder,1 tablespoon Sunflower Oil,1 teaspoon Mustard seeds,6 Curry leaves ### PrepTimeInMins: 15 ### CookTimeInMins: 35 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Kerala Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin with the Chena Mezhukuparrati Recipe ( Eggplant Foot Yam Stir Fry) first, in a medium sized pot, add water and salt; Bring it to a boil. Add the chopped Elephant foot yam in the boiling water and cook them until they are half cooked. Do not cook the yam pieces completely.Drain the excess water from the cooked yam pieces and set them aside on a paper towel; allow them to dry until we prepare the other spicy mixture.In a nonstick Kadai, add oil and heat on a medium flame.Once the oil is hot, add mustard seeds followed by curry leaves. Let the seeds splutter.While keeping the Kadai in medium flame, add garlic, onion and let them fry. Now add turmeric powder, red chili powder, fennel powder, and pepper powder. Give them a stir so that they blended together. Do not burn the spices.Add the cooked yam pieces to the spicy mixture in the Kadai.Cook yam with the lid covered. If it sticks at the bottom of the pan, add 2- 3 tablespoons of hot water.Once the yam pieces are completely cooked and the raw smell of spice powders goes off, switch off the flame.Serve the Chena Mezhukuparrati Recipe ( Eggplant Foot Yam Stir Fry) as a  side for white rice . To make it more authentic, use coconut oil for the recipe.