Saturday, September 3, 2022



This is a traditional Sindhi style preparation of keema made with yam also known as elephant foot yam. A good option for vegetarians. It really tastes like mutton keema. You can relish it with Sindhi khichdi or rotis.

Yam ........... 350 grms or as needed
Onions ..... 4 medium 
Tomato ..... 1 or 2
Green chillies .. 2
Garlic ............... 1 tbsp
Ginger ............. 1/2 tbsp
Salt ............. to taste
Coriander powder .... 1 tsp
Cumin powder .......... 1 tsp
Turmeric powder ...... 1/2 tsp
Red chilli powder ..... 1/2 tsp
Garam masala powder ... 1/2 tsp
Kasoori methi ................. 1 tbsp
Coriander leaves ............ handful
Oil as needed for frying and cooking.

1. Peel the yam and wash it well. Grate it from the large side of the grater.
2. Heat oil for frying. Fry the grated yam in batches putting it in a metal strainer which can be immersed in hot oil. This makes your work easy.
3. Fry to a crispy texture and set aside repeating with the remaining yam.
4. Now in a pan heat 3-4 tbsps of oil and saute the onion until golden brown.
5. Add tomato, ginger garlic paste, green chillies and 1 cup water. Simmer until cooked.
6. Grind it after cooling. 
7. In a different pan heat 2 tbsps of oil and reduce the heat.
8. Add spice powders and the onion paste. Saute. Add salt.
9. Now tip in the fried yam and saute for a minute.
10. Add 1/4 cup water and cook on low flame.
11. Crush the kasoori methi and add while simmering. 
12. When the moisture is dried up garnish with coriander leaves. 

This recipe is for A-Z challenge - Season 2 
Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)
Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )
This month the Alphabet is O

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)
B - Begun Bhaja  ( Bengali style fried Brinjals)
C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)
D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )
E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )
F - False ke Biscuits ( Lemon Currant Cookies )
G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)
H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )
I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)
J - Jowar ke Phulke (Sorghum Flour Flatbreads)
- Karele ki Bhurji ( Diced Bitter Gourd Stir fry)
L - Lehsun Ka Achar ( Garlic Pickle)
M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)
N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

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  1. This is an amazing recipe. Do you think I can use frozen yam to make this? we only get frozen yam here, never seen the vegetable as such in Sydney.

    1. Yes, you can use that . If it is in chunks you can dice it in a chopper to get the keema texture

  2. Quite a unique recipe! Will have to try it out. It looks quite flavorful. Would love to have with rice or paratha. Nice post.

    1. Thanks for liking. I am sure you will love it when you make.

  3. Jimikand is one of my favourite veggie, keema looks so delicious, can we use lemon juice instead of tomatoes.

    1. Thanks. I don't think you can use lemon juice as it will not taste the same. Tomatoes add colour, taste and texture to the curry


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