Ariso Recipes
40 minutes.
Maharashtrian
Looks Clean
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To embark on the journey of crafting crispy yam and coconut salad, let's commence by washing, peeling, and dicing the elephant yam into bite-sized cubes.
In a pressure cooker, combine the diced yam with half a cup of water, and allow it to undergo a harmonious dance of flavors through a pressure cooking session of 4 whistles.
Once the melodious symphony of pressure cooking concludes, gracefully switch off the flame, allowing the pressure to dissipate at its own pace.
As the pressure gracefully departs, drain the water from the cooked yam and set the tender cubes aside.
In a pan shimmering with the allure of heated oil, introduce the cooked yam and embark on a stirring journey until the yam's exterior transforms into a splendid crispiness.
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