Kanda Handvo

• Transfer the mashed pink yam into a bigger bowl
• Add mashed potato
• Add 2 tbsp of yogurt
• Add salt as per taste
• Mix well
• Add oil into a pan
• Add 1 tsp of mustard seeds
• Add 1 tbsp of ginger – chilli paste
• Stir and cook for a min
• Add crushed green peas
• Add salt as per taste
• Stir and let it cook for a min or two
• Add 1 tsp of lemon juice
• Add sugar
• Turn off the flame and add the coriander
• Add grated coconut
• Mix well
• Leave the mixture to cool
• Take half of the pink yam mixture
• Layer the base into a pie dish
• Flatten the pink yam with your palms
• Add the filling
• Press it down with palms
• Take the other half of the yam mixture with greased palms and flatten it between the palms
• Make a round shape to go over the set mixture
• Place the flatten yam on to the set mixture and seal the dish
• Use little oil to give the finishing

For the tempering:

• Pour oil
• Add 1tsp of mustard seeds
• Add 1 tsp of sesame seeds
• Add the rounded red chillies
• Add a few curry leaves
• Top the yam mixture pie with the tempering
• Spread it all over the pie
• Press down the chillies
• Bake the pink yam pie in the oven for 15-20 mins at 180 degrees