Elephant foot yam cooked in traditional Bengali spices and mustard oil.
Peel and cut the yam and potato into cubes. Finely chop the tomato and set the vegetables aside.
Add a cup of hot water, stir well, cover and cook till the yam has softened. You should be able to comfortably mash a piece. If needed, add another half a cup of water to the cooking vegetables. Remember, you need the curry so don’t let the water dry completely.