Peel and cut the yam into cubes. To reduce the chance of itching, rub lemon juice and salt, then boil the yam cubes in water until soft. Drain and set aside. Parboil the potato cubes. Drain and set aside. Take a pan, lightly fry yam and potato cubes in a little mustard oil until golden brown. Set aside.

In the remaining mustard oil in the pan, add the cumin seeds, bay leaf, dry red chili, and hing - asafoetida. Let them splutter for a few seconds until aromatic.

Add chopped onion and saute it till it turns transparent and slightly pink. Then dd garlic and ginger chili paste, saute it. Add chopped tomatoes, cook until they turn soft and mushy.Mash them little.

Add salt, sugar, turmeric powder, red chili powder, coriander jeera powder, and garam masala. Mix well. Cook until the raw smell of spices disappears, and the oil separates from the masala. Add water to prevent burning.

Add the fried yam and potato cubes. Mix thoroughly to coat them evenly with the spices. Add enough water for the desired gravy consistency.

Reduce the heat, cover the pan, and let it simmer for a couple of minutes, or until the vegetables are completely cooked through and the gravy has thickened slightly.

Turn off the gas. Sprinkle fresh chopped coriander. Serve hot with Phulka Roti. Enjoy..