Purple Yam Godi Upkari/ Kand Sweet Bhaji.

“Purple Yam Godi Upkari/ Kand Sweet Bhaji” ... a healthy-delicious upkari/ bhaji that can be relished as a side dish with any dish of your choice, specially with pova chutney (beaten rice upma) for breakfast or with roti/ chapati during meals … this dish is often consumed by North Indian's while observing fast/ upwas on auspicious days ... do try it, tastes awesome ... Yummilicious ... 

** Purple Yam/ Khand as known in Hindi is a tuber variety of veggie similar to other yam also know in some places as elephant foot yam. By and large we GSB Konkani Saraswats use the ordinary light orange colored ones popularly known as Elephant Yam/ Suran/ Surnu in preparing dishes and I came across this veggie only when I settled in Mumbai. These tubers are extremely healthy and full of vitamin C, antioxidants, fiber, potassium, and almost fat free making it a very healthy veggie to be consumed. 

** My Amma always insists we eat suran at least once in a fortnight as it purifies blood and she always made sure that surna talasani or upkari (bhaji) was given to new mothers ie after delivery too. The purple variety is slightly slimy in nature but tastes superb when cooked in different ways. My hubby loves simple sweet bhaji prepared using this one similar to the sweet potato upkari we usually prepare. Try this dish if it is available in your vicinity and do include it into your daily diet and enjoy the health benefits.

** Here is the simple recipe for “Purple Yam Godi Upkari/ Kand Sweet Bhaji” … my Style, if available in your vicinity, do try it …

** Slice thinly the outer skin of ½ a kilo purple yam and cut into medium sized cubes. Wash and drain excess water and keep it aside ready. 

** In a thick bottomed kadai heat 2 tblsp of coconut oil (narlel tela/ nariyal tela) or any other edible oil, when hot add ½ tsp urad dal (black gram split dal) (optional), when the color changes lightly brown add 1 tsp mustard seeds (rai/sasam), when they begin to splutter, add 4-5 Red chillies (sukki mirsanga/ sukhi mirchi) cut to pieces, 8-10 fresh curry leaves (Kadipatta/ karbevu) and 1/2 to  1 tsp of hing (asafoetida) powder and fry all together only for a few seconds, do not let burn. 

** Add the cut and kept purple yam pieces, salt (namak/ meeta) to taste and mix well, add 1/4 to 1/2 cup of water and cook on medium heat for 5 minutes stirring often. Lower the heat to minimum, mix well and cook covered until 70% done. Finally add about 50- 75 gms of Jaggery (Gud/ Goda/ Bella) either grated/ powdered or cut to small pieces. Cover and cook until done stirring in between a few times.

** When the purple yam / kand is cooked completely and done add in 2-3 tblsp of freshly grated coconut (soyi/ nariyal) and mix well. When mixing take care and see that you do not mash the cooked yam as they are soft. There may remain in a few tablespoon of water in the upkari/ bhaji, don’t worry we always keep a little bit water as it as it tastes great when relishing with pova chutney (spiced beaten rice) etc. In fact many a times we add a little bit extra water, so that we can retain the same when cooked. 

** “Purple Yam Godi Upkari/ Kand Sweet Bhaji” is done and ready to be served. Tastes best served as it is/ with pova chutney (spiced beaten rice/ avallakki)/ roti/ chapathi too. This upkari/ bhaji can be consumed when observing fasting/ upwas on auspicious occasions. In my home we enjoy eating this as it is too or sometime with roti/ pova chutney, do try it and enjoy with your family and friends if its available in your vicinity. 

** Do try out this simple dish and enjoy with your family and friends. Children love this soft and sweet bhaji and the added bonus here is it is loaded with health benefits. So the next time you see it in market or with your vegetable vendor do purchase it and try out this simple dish, I am sure your family will love it.

** Note : I have re-edited this recipe just to keep a similar pattern throughout the blog, while the recipe- pictures remain the same ....