Method:

Remove the skin of the elephant yam, chop it to thin square shape medium slices, immerse in water immediately and set aside.

Add all the ingredients to marinate in a bowl,

make a thick batter, add little water, drain the water of chopped yam completely, mix with the mixture properly and set aside for 3 to 4 hrs.

After marination, heat oil in a pan,

Deep fry them to golden brown, fry until it is done/cooked, take care not to cook until crisp, deep fry it in 2 or 3 batches, (take care not to over crowd while frying), once done remove, drain the excess oil with a slotted spoon, put it on a kitchen tissue to absorb excess oil in it.

Keep all the ingredients for seasoning handy . Heat little oil in a shallow pan, when it is hot add crushed garlic, fry until raw smell evaporates from it,

Add chilies and curry leaves, saute, add onion fry until it turns to light brown, add chilly powder, turmeric and garam masala powder, saute until you get a nice aroma

Add soy sauce saute for a while, add deep fried yam into

Toss it well, remove from the flame, add pepper powder, chopped spring onion and coriander toss it once again,

Transfer the dish to a serving plate

Enjoy Suvarnagadde chilli dry as a side dish for sambar rice or Enjoy as a Yummy appetizer.