Wash the yam well and peel the skin. Cut into slices and immerse in water to avoid discolouration.
Take the yam slices in a pressure cooker; add salt, turmeric, tamarind paste and sufficient water. Pressure cook for just one whistle. Drain the water and keep the cooked yam aside.
Take a mixing bowl and add the yam slices, salt, turmeric powder, red chilli powder, pepper powder, coriander powder, cumin powder and asafoetida. Toss the yam pieces well. Sprinkle 2 tsp of gram flour and combine all the ingredients together.
Heat oil in a frying pan. Sizzle mustard, cumin, dry red chillies, curry leaves and crushed garlic cloves. Sauté for half a minute; add elephant yam slices coated with spices. Mix well with the tadka, cover and slow roast on a low-medium flame for about 15-20 minutes, turning them over frequently for uniform browning.
Remove and serve Elephant Foot Yam Fry with white rice and sambhar/rasam.