Though Elephant Yam is available throughout the year and is not too expensive, it is not used extensively in Tamil cooking. I have already posted Yam Fry and Yam Curry. I decided to be more adventurous and created this snack in which cooked yam is rolled in spiced flour, dipped in egg, and deep fried. It turned out to be a novel and very tasty snack, which can be used as a starter or side dish. I have not used a typical South Indian spice mix and have ventured into using Black Salt which North Indians are fond of using. My daughter and I make it often and relish it.
My aunt Cynthia was always introducing new recipes to the family. This is another one of her innovations. We used to look forward to this preparation from January onwards when good quality cauliflower floods the market. This year it has been a bit late in coming – I have found good cauliflower only now in Chennai. The egg-coated cauliflower makes a wonderful side dish. It is a semi exotic preparation as it is both unusual and seasonal. I have added ginger garlic paste to the beaten egg to introduce some variety to the flavour. This dish was very popular with my colleagues who asked me for the recipe and prepared it often at home for their families.
My aunt Cynthia moved to Madras (Chennai) in the summer of 1962, to stay with her son who was working here. We used to spend weekends with them, and she prepared egg-coated eggplant one evening as a side dish for our dinner. I used to dislike brinjal (eggplant), because my mother treated it as a staple vegetable. But this Muttai Kathirikkai as my aunt called it, changed my taste perspective of brinjal. I took a liking to the vegetable, and I ate it without protest from then on.