Yam Pickles
Banana Pancake is a sweet, fluffy breakfast or snack item that has become quite popular in Nepal, especially in tourist areas and urban cafés. While not a traditional Nepali dish, it has been widely embraced in places like Kathmandu, Pokhara, and Lumbini, where it’s often featured on “traveler’s menus” or in mountain teahouses along trekking routes.
30min
Easy
Not spicy
Ingredients
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Preparation
Sterilize glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Finely chop the ginger and the green or red chilies.
Peel the yam. Then cut it into 2.5 cm thick pieces. Wash the pieces.
Place the yam in a saucepan and add enough water to cover it completely. Add the lemon juice and half of the salt. Boil until slightly tender.
Strain the water and spread the yam on a cloth and let it dry for about 2 hours in the sun.
Heat a little mustard oil in a pan and toast the fenugreek, the fennel, the mustard, the carom and the cumin seeds. Also add the ginger and the chilies. When the seeds have changed color, remove the pan from the heat and let it cool.
In a large bowl, combine the yam, the red chili powder, the black pepper, the turmeric powder, the remaining salt, the vinegar, and the seeds. Add the remaining oil. Mix well until the yam pieces are well coated with the masala.
The yam pickle is ready. Pour it into an airtight bottle and seal it tightly. Store it in the sun for 8 to 10 days, shaking the bottle morning and evening. After this fermentation period, the pickle will be ready to eat.
Keep it in the refrigerator.
Ready. Enjoy ! Enjoy these pickles with dal baht or other dishes.
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