Grease the hands with some oil and peel the yam with a knife then chop it into ½ to 1 inch thick long pieces. Wash the yam chunks with water and put them in a pressure cooker.
Pour a cup of water into the cooker, put the lid on and cook the yam until a whistle is released. After that, reduce the flame to low and cook it for 2 to 3 minutes more. Later, turn off the flame and let the pressure settle on it's own
When pressure has escaped completely, take off the lid and transfer the yam on a sieve placed over a bowl so that the water gets drained out. Spread the yam by separating the chunks on clean muslin cloth, keep it under direct sunlight or under fan for 2 hours so that they dries out completely.
Now heat a pan,add mustard oil.Heat the oil to remove it’s raw smell.Allow to get cold.
After two hours, yam chunks have dried out completely. Transfer them in a big bowl and add salt, fenugreek powder, yellow mustard powder, asafoetida, turmeric powder, carom seeds, red chilli powder, vinegar, crushed black pepper and mustard oil into the yam. Mix all the ingredients really well until the yam chunks gets nicely coated with the masala. Yam pickle is now ready.
Serve this yummy and tangy,and lip-smacking yam pickle as a side assortment with any meal. Store the pickle in airtight glass container and relish eating for a month. Keep the pickle inside the refrigerator and enjoy it for up to 3-4 months.
