My Yam Curry Recipe

This is a recipe that I put together for my friend Karissa years ago that I decided to rescue from my poor abandoned MySpace account that I should probably just go ahead and delete. This is more of a list of how I make this than an actual coherent recipe and it is definitely possible to reduce the quantity on it.

Ingredients:
2-3 large yams
1 diced large onion
2 diced tomatoes
1 cup fat free plain yogurt
mustard seeds
peanut oil - you can use other oil here, but this recipe is good w/ peanut
4 Thai chillis (you might wanna go fewer than that)
4 cloves garlic
1 inch piece of ginger
red chilli powder (to taste)
salt to taste
pepper to taste
1 tsp ground corriander
5 or so curry leaves
1 clove or a little bit of ground cloves - don't go crazy with cloves or food=yuck
1-2 tsp. cinnamon
black mustard seeds
cumin (ground or whole)
These next ingredients are things you may have trouble finding anywhere but an Indian store. Dal doesn't add anything to the flavor really. It's more texture.
35g jaggery - You can use brown sugar to taste instead
urad dal
chana dal

1. Peel and cube yams. Cook in boiling water for 6-7 minutes until pretty much cooked but not mushy. Drain water and set yams aside
2. Food process garlic, ginger, and chillis together (this is not a normal thing to do. It's just what I do because it's easy. Don't breathe over the top of the food processor because chillis will burn the crap out of your lungs.)
3. Heat 1 Tbsp. of peanut oil over medium-low heat. Add a tsp. or so of mustard seeds. Add a few tsp. of urad dal if you have it. Also add cumin if you have whole cumin. When the urad dal is a little brown, or after a minute or so if you don't have urad dal, add curry leaves.
4. Add onions and food processed stuff and sautee for about 10 minutes/till onions are translucent.
5. Add salt, pepper, cumin if using ground, corriander, turmeric, cinnamon, clove, and jaggery/brown sugar
6. Raise heat to medium. Add tomatoes, about a cup of water, and chana dal if you have it. Cover and cook for about 10 minutes. Meanwhile, measure out yogurt and stir until smooth. Allow to sit out of fridge and come to around room temp.
7. Stir and cook for another 10 minutes adding more water if necessary. Continue cooking until tomatoes are mushy.
8. Lower heat to medium low. Stir in yogurt and cover. Let cook for about 5 minutes.
9. Stir in yams and cover, allowing to cook for another 10 minutes or so so that the yams absorb the flavor.