How to make Toovar Dana aur Kand Stir Fry -

Toovar dana and purple yam stir fried with masalas.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Fresh Toovar Dana, Purple Yam

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Toovar Dana aur Kand Stir Fry checkout Toovar Sambhariya. You can also find more Main Course Vegetarian recipes like Methi Tomato Paneer Makai Palak Aloo Basar Simple Potato Curry

Toovar Dana aur Kand Stir Fry

Toovar Dana aur Kand Stir Fry Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Toovar Dana aur Kand Stir Fry Recipe

  • Fresh Toovar Dana boiled in water with salt and turmeric powder 1 cup

  • Purple Yam cut into 1 inch cubes and boiled in water with tur 250 grams

  • Green garlic roughly chopped 1/2 cup

  • Green chillies 2-3

  • Ginger sliced 1 inch

  • Fresh mint leaves 15-18

  • Oil 2 tablespoons

  • Carom seeds (ajwain) 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 1 tablespoon

  • Dried mango powder (amchur) 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Juice of ½ lemon

  • For garnishing

  • A fresh coriander sprig

  • Few thin long strips of red capsicum


Step 1

Grind together green garlic, green chillies, ginger and mint leaves with a little water.

Step 2

Heat oil in a non-stick pan, add carom seeds and ground mixture and sauté for 3-4 minutes.

Step 3

Add toovar dane, purple yam, turmeric powder, coriander powder, dried mango powder, garam masala  powder, salt and 1½ cups water and cook for 3-4 minutes.

Step 4

Add lemon juice and cook till the gravy thickens.

Step 5

Transfer into a serving bowl, garnish with a fresh coriander sprig and thin strips of red capsicum and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.