In a cooking pan/kadai add all the seasoning ingredients oil, mustard seeds, split black gram, red chilly and curry leaves one after the other. When mustard seeds splutter and split black gram turns little brown add the chopped yam cubes. Saute for a while.
Add jaggery, tamarind juice, turmeric powder, salt and a cup of water. Let it cook with covered lid in low flame till the elephant yam cubes are soft, stirring in between.
Mean while coarsely grind grated coconut, mustard seeds and red chillies in a mixer. This is the masala for elephant yam stirfry.
When the elephant yam cubes are well cooked, add the ground masala to the stirfry/palya. Stir for some time so that masala is absorbed by the yam cubes, then switch off the flame.
Elephant yam stirfry/palya is ready to be served with rice, chapati.
