Wash and cut the vegetables in one inch pieces.
Boil the potatoes, yam and purple yam till done but firm, do not over cook them.
Allow the boiled veggies to come to room temperature.
In a large plate/thaali bring together oil, split mustard, turmeric, pepper, sugar, lemon juice and salt.
Mix well with hand. As seen in the video.
Add the vegetables.
Mix well so that the oil and mustard mixture coats the vegetables.
Transfer the Bafaanu in a glass jar or bowl with lid.
Store in refrigerator.
Stays well for 10-12 days.
Bafaanu tastes good the next day as the flavours mature.
