1 November, 2015
Suran/Jimikand Ki Subzi
DATE – 27.10.2015
Suran/jimikand/Elephant foot/ yam is a vegetable widely found in india. Suran/jimikand is the high carbohydrate, protein, vitamins, antioxidants, minerals, dietary fibers and calorie rich vegetables.
Here I am telling another Chhattisgarh’s special subzi suran ki subzi. It has ritual purposes of eating suran subzi on Diwali festival in Chhattisgarh. This subzi is very authentic and very delicious.
Pre time – 30 mins
Cooking time – 30 mins
recipe type – main
Suran/Jimikand/Elephant foot – ½ kg
Onion – 1 big (chopped)
Garlic clove – 3 – 4 (crushed)
Tomato – 2 (medium, chopped)
Green chilli – 2
Jeera/cumin seeds – 2 tsp
Raw rice – 1 tbsp
Cumin/jeera – 1 tsp
Red chilli pwdr – 1 tsp
Turmeric pwdr – 1 tsp
Coriander pwdr – 2 tsp
Garam masala pwdr – 1 tsp
Curd – 2 tbsp
Oil – as require
Salt – as per taste
water – as require
Coriander leaves – for garnishing
First cut suran with knife in big pieces.
Put these pieces in pressure cooker by adding 1 to 1 ½ cup of water, add ½ tsp turmeric pwdr. Pressure cook suran for 3 to 5 whistle or till suran gets cook. (cooking time depend upon suran’s quality).
When pressure cooker settles down. Take out the suran and peel them.
Now cut suran into ½ inch thick slices and keep them in a plate.
Heat oil in a kadai for deep frying. Place 4-5 suran in a time and deep fry them till they become brown in color. Place them on kitchen towel. Fry all suran slices in same way.
For Making Gravy
soak the rice in sufficient water for about 10 mins and drain the rice.
In a kadai medium heat 1 tsp of oil put soaked rice and 1/2 tsp of jeera together, fry them till they become golden brown in color.
Take this rice – cumin mix and 4-5 suran slices into a blender and grind them in fine paste by adding some water. Add 3 tbs of water to make a thin paste. (we need this paste to make graye thick).
Keep this paste aside.
In a small bowl take red chilly, turmeric, coriander powder and crushed garlic, add some water (about 2 tbsp), mix and keep this it aside.
In a kadai heat oil, add 1/2 tsp jeera and let it crackle. Then add chopped onion and chopped green chillies fry them till onion become light brown in color.
Now add chopped tomatoes, fry tomatoes till it gets mushy.
add red chilly, coriander, turmeric and garlic mix, cook it for a minute.
Add curd and mix.
Add 2 cups of water to the pan, add garam masala and salt.
when it starts boiling add rice and jeera paste, let this water boil for 2- 3 minutes.
Add Suran to gravy and let it cook for a minutes.
Garnish with chopped coriander.
Serve hot with rice or chapati.
Cut it and pressure cook it by adding some water and turmeric
Cut it into thick slices
Deep fry them
After deep fry
Soak the rice
Fry rice and cumin with some oil till golden brown over medium flame
In blender take fried rice – cumin mix and 4 to 5 suran slices, add little water
Add some water to make the paste thin
In a bowl take spice powder and mashed garlic
Add 2 to 3 tbsp of water
In oil add cumin, green chilli and chopped onion
Add chopped tomato, fry
Add spice and garlic mix, fry
Add curd and mix well
Add garam masala and salt
Add rice-cumin and suran paste, boil for 2 min over simmer
Add suran boil for a minute, add coriander leaves
Suran ki subzi is ready