Masala mogo ( yucca) in gravy.

Ingredients

• 1 red onion finely diced
• 3 green chillies finely chopped
• 1 clove garlic fine ly chopped
• 1 tablespoon freshly chopped coriander
• 2 tablespoons tamarind pulp
• 2 tablespoons tomato puree
• 1 teaspoon salt
• 1 teaspoon chilli powder
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon mustard seeds
• 2 red dried chillies
• 2 tablespoons olive oil
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 400 grams frozen yucca/ mogo

You may like

Guinea fowl pie and its gravy

Preparation

• In a large sauce pan boil the mogo/yucca with 1 teaspoon salt and 1 teaspoon turmeric powder until its tender but not mushy.
• Drain the mogo reserving some of the water mogo was boiled in for gravy and dice the mogo pieces to 1 inch cubes.
• In a pan add the oil, when hot add the mustard seeds and red chillies when they splutter add the garlic and saute till raw smell goes, add the onions and fry till translucent.
• Add the tomato puree, salt, chilli powder, turmeric powder, cumin powder, coriander powder and the salt and cook till oil starts to come to surface.
• Add the pre boiled mogo pieces and the reserved cooking water and bring to a simmer.
• Cover and simmer for 10 minutes until gravy thickens. Add more water if required.
• After 10 minutes stir in the tamarind pulp, green chillies and half the coriander.