Home / Chhatisgarhi Recipes / Suran/Jimikand Ki Subzi
1 November, 2015

Suran/Jimikand Ki Subzi

Posted in : Chhatisgarhi Recipes, main course, Veg Gravy on by : nrdubey Tags: , , ,

DATE – 27.10.2015

ABOUT RECIPE

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

INGREDIENT

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

METHOD

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.

In Short

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Take suran

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Cut it and pressure cook  it by adding some water and turmeric

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Peel it

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Cut it into thick slices

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Deep fry them

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After deep fry

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Soak the rice

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Drain it

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Fry rice and cumin with some oil till golden brown over medium flame

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In blender take  fried rice – cumin mix and 4 to 5 suran slices, add little water

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Make paste

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Add some water to make the paste thin

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In a bowl take spice powder and mashed garlic

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Add 2 to 3 tbsp of water

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In oil add cumin, green chilli and chopped onion

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Add chopped tomato, fry

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Add spice and garlic mix, fry

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Add curd and mix well

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Add water

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Add garam masala and salt

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Add rice-cumin and suran paste, boil for 2 min over simmer

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Add suran boil for a minute, add coriander leaves

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Suran ki subzi is ready

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