Ol daalna / Elephant Foot Yam curry
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

Elephant foot yam cooked in traditional Bengali spices and mustard oil.

Course: Main Course, Side Dish
Cuisine: Bengali (Indian)
Servings: 4
Author: Rapti B
  • 250 grams Ol / Suran / Elephant foot yam
  • 1 Potato (medium)
  • 1 Tomato (medium)
  • 1 ½ tablespoon Mustard oil
  • ½ teaspoon Paanch phoron
  • 1 teaspoon Salt
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Cumin & coriander powder
  • ½ teaspoon Chilli powder
  • ½ tablespoon Ghee
  • ¼ teaspoon Garam masala
  • 1 teaspoon Cornflour/Wheat flour
  • 2 cups Hot water
  1. Peel and cut the yam and potato into cubes. Finely chop the tomato and set the vegetables aside.

  2. In a kadhai or deep pan, heat the mustard oil.
  3. Add the paanch phoron. As soon as the spices sizzle, add the cubed yam and potatoes.
  4. Stir well and cook for 2-3 minutes on low flame.
  5. Add the tomatoes, salt, turmeric powder, cumin & coriander powder along with chilli powder.
  6. Mix well, cover with a lid and cook on low flame.
  7. Stir occasionally until the yam is cooked; poke a piece of yam with a knife or fork to check this.
  8. 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.

  9. Once the yam is cooked as mentioned above, check the curry for salt and chilli. Adjust if needed.
  10. Whisk the cornflour in a tablespoon of water and pour into the curry. Stir quickly to ensure there are no lumps. Simmer for a minute and remove from the flame.
  11. Add the ghee and garam masala to the curry. Mix well and serve piping hot with chapatti or steamed rice.
Recipe Notes