Japanese Yam Recipe - yamaimo fry recipe - Simple poriyal recipe

I got introduced to this yam by my veg seller. She told me it is good for bone and we can just grate it and cook with rice. But I use this in similar way how we use our senai kilangu or elephant foot yam. yamaimo = Japanese mountain yam.  This yam is really sticky and I wash couple of times before using it.  

yamaimo  - 2 cups (when we cut into 1/4 inch cubes)
Image result for yamaimo recipes
Source: google
Sambar powder / Curry powder - 1 teaspoon (reduce per your taste. Also you can replace this with Chilli powder)
Turmeric powder - 1/4 teaspoon
Salt to taste
Roasted gram dhal powder - 2 teaspoon
Curry leaves - 10
Mustard seeds - 1/4 teaspoon
Urad dhal - 1 teaspoon
Oil - 2 tablespoon (I use olive oil)

Remove the skin and slice it into 1/4 inch cube. Wash couple of time. Keep it aside. Add 3 teaspoon of oil. Add mustard seeds and let it pop. Add urad dhal and curry leaves and fry till brown in color. Add sliced yam, turmeric powder and salt
Mix well. Close the lid and cook 3/4th. Add sambar powder. Mix well. Cook for another 2 mins
Add roasted gram dhal powder and rest of oil. Mix well cook it further till the yam is crispy
Serve hot