Yam & Potato Roast (Senai/Suran Roast) Recipe

Here is another one from me; I wnder if you can broadcast it! I first used two tablespoonfuls of olive oil. When oil became slightly warm, I made a nixture of the following: one teaspoon of table salt, one t-spoon of jeera, one t-spoon of dhana powder, one t-spoon of sambar poder, one t-spoon of turmeric, two pinches of hing, I collected them all in a small bowl and mixed with a little water to avoid being burnt and poured it into the sauce pan at a low flame. In sed alarge baingan and cut it into large pieces. I also used three small potatoes, and a large carrot and cut these into small pieces along with red onions sliced, I put them all in the waiting sauce pan and stirred the whole thing with a little water. I covered the pan for 5 minutes and alter added two more tablespoonfuls of olive ouil and allowed it cook for about 6 minutes over a medium flame all the while allowing to simmer. Turned off the flame and after 10 minutes ate it with parotha, I wondeer if I can ask you to try this for the customers. Thanks

i USED THE RECIPEand found it to be extremely satisfying; I added a lot of olive oil too and braced the whole thing for a couple of minutes adding mustard seeds to furh=ther garnish it. Along with home made chappatis the meal was just glorious. Many thanks, indded. venkat iyer from basildon, uk

I somehow have alwayss been successful in keeping yam away from my diet. But this dish with potato was worth trying and it tasted good too. I love cooking it flavorful and spicy and so added pepper and coriander powder as well, and fortunately, ift didn't spoil the whole deal. Thanks for sharing the recipe Sanghi!