Yam in Yogurt sauce / Genasu Mosaru Bajji

A quick post for you all. This is one of those dishes which can be whipped up with few minutes effort. No chopping of vegetables and no stir frying. It is one of those dishes that is economical too. Yams are cheap and you can serve this for entertaining a large crowd for very less.

One year back -  Eggless Vietnamese Fried Rice, Sourdough Pumpkin Spice Cake
Ingredients:
Yam/Genasu - 1 large (When you cook it and mash it, you should have 1 cup of the puree)
Yogurt - 1 - 1/4 cup depending on how thick you want
Salt - to taste
Coconut - scraped about 4 TBSP (optional)
Cilantro - chopped 2 TBSP

For tempering:
Oil - 1 TBSP
Mustard seeds - 1/2 tsp
Dried red chillies - 3 broken
Curry leaves - few
Asafoetida/Hing - a generous pinch

Method:
Steam cook the yam with its skin. Run under cold water and peel the skin. Mash with a potato masher or back of a wooden spoon. Let it come to room temperature. Mix it with yogurt, coconut if using, salt and cilantro. Heat oil in a pan. When hot, add mustard seeds. When they splutter, add broken red chillies, curry leaves, hing. When they are toasted, add it to the yam and yogurt mixture. Adjust the salt if needed. Serve with rotis or rice.

Enjoy.

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