Suran ki sabzi Recipe |  Jimikand masala sabzi| Elephant foot yam curry | How to make Suran ki sabzi|How to make Jimikand masala sabzi at home with step by step instructions

Indian style vegetarian preparation Suran ki sabzi Recipe | Jimikand masala sabzi | Elephant foot yam curry is a delicious way of eating suran/yam/Jimikand. It is deep fried or steam boiled and then cooked in onion-tomato based gravy along with some basic spices.

Easy to make, simple, delicious suran is one of my favorite vegetable. Similarly, Paneer ki sabzi, and Matar mushroom recipe is a regular affair at my place.

How to peel and clean suran /jimikand/Elephant foot yam?

Always apply oil on your hands before you touch the suran/yam as it causes itching.

Or always wear gloves before working on suran. Clean and scrape the suran under running water.

After chopping the suran soak it in water with some salt or else it will get discolored and turn dark due to oxidation.

How to cook Suran ki sabzi Recipe | Jimikand masala sabzi | Elephant foot yam curry

Either boil or deep fry suran before using it in any preparation. Using raw suran is not advisable as it gives you itchy throat, same as like hands while cutting and chopping this vegetable.

Suran ki sabzi, my way

I have come across so many recipes using curd or yogurt in making suran ki sabzi. However we Sindhi’s use onion – tomato based semi solid gravy, that is known as Seyal Suran.

This preparation requires very less amount of water, while cooking suran, as suran is either deep fried or boiled first and then added to onion tomato gravy.

Serving suggestions for Suran ki sabzi Recipe | Jimikand masala sabzi | Elephant foot yam curry

Suran sabzi pairs well with roti or rice and raita.

Step by Step instructions and pictorial presentation to make Suran sabzi

Clean was and cut suran/yam/Jimikand into medium size thick pieces.

Heat oil in a deep pan and fry these suran pieces in small batches. Deep fry till they turn golden brown and remove all on tissue paper. Keep it aside.

Next in a kadai/pan put oil. Add in the chopped onion and saute it on low flame till it turns light golden brown. This takes little time. So please be patient while sauteing onions.

In goes 2 chopped green chilies and grated ginger in this, and saute it for a while. Mix in the red chili powder, turmeric powder, coriander powder, salt and garam masala powder. Stir well and cook for a minute.

After that add in the grated tomatoes and saute till oil begins to separate. Then mix in the fried suran/yam. At this stage, turn the heat to medium and saute everything well.

To make thick gravy add little water and bring it to boil. Lower the flame, cover the pan and cook on slow flame.

After a while the gravy will start to thick. Check by inserting a knife into suran, if it’s done then switch off the flame.

Garnish with handful of chopped coriander, squeeze some lemon juice, and a pinch of garam masala over ready sabzi.

Seyal Suran is ready. Serve hot with phulkas/chapati or rice. Enjoy this delicious sabzi with chapati or rice and Vegetable Raita.

Note :

If you wish to avoid deep frying suran, boil it in salted water in an open pan till it is boiled completely. Remove and follow the remaining process

Receipe card :

Suran ki sabzi Recipe|Jimikand masala sabzi | Elephant foot yam curry

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Suran ki sabzi Recipe|Jimikand masala sabzi or elephant foot yam curry is a delicious, simple stir fry made with fried Suran in onion tomato gravy with basic Indian spices.

Author: Lata Lala

Recipe type: Main course, curries & gravies

Cuisine: Indian

Serves: 3

Ingredients

• Suran/Yam/Jimikand/elephant foot yam – 2 cups, cut into medium size thick pieces
• Onion – 2 large, finely chopped
• Tomato – 2 medium, grated
• Green chillies – 2, chopped
• Ginger - 1 small piece
• Coriander leaves – A handful
• Red chili powder – 1 tsp
• Turmeric powder – ¼ tsp
• Coriander powder – 1 tbsp
• Garam masala – ½ tsp
• Salt – to taste
• Oil – 2 tbsp
• Water – ¾ cup or as required

Instructions

1. Clean was and cut suran/yam/Jimikand into medium size thick pieces.
2. Heat oil in a deep pan and fry these suran pieces in small batches.
3. Deep fry till they turn golden brown and remove all on tissue paper. Keep it aside.
4. Next in a kadai/pan put oil. Add in the chopped onion and saute it on low flame till it turns light golden brown.
5. This takes little time. So please be patient while sauteing onions.
6. In goes 2 chopped green chilies in this, and saute it for a while.
7. Mix in the red chili powder, turmeric powder, coriander powder, salt and garam masala powder. Stir well and cook for a minute.
8. After that add in the grated tomatoes and saute till oil begins to separate.
9. Then mix in the fried suran/yam. At this stage, turn the heat to medium and saute everything well.
10. To make thick gravy add little water and bring it to boil. Lower the flame, cover the pan and cook on slow flame.
11. After a while the gravy will start to thick. Check by inserting a knife into suran, if it's done then switch off the flame.
12. Garnish with handful of chopped coriander, squeeze some lemon juice, and a pinch of garam masala over ready sabzi.
13. Seyal Suran is ready. Serve hot with phulkas/chapati or rice.
14. Enjoy this delicious sabzi with chapati or rice and Vegetable Raita.

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