Suran Ki Sabji

Suran Ki Sabji or Jimikand Ki Sabji or Yam curry is a North Indian style spicy and delicious curry made of Suran, onion, tomato, and spices. Its healthy, delicious and has meaty texture.

Suran is also known as Jimikand or elephant foot or yam and is grown in tropical regions. Suran is an underground vegetable and is a member of the arbi, yam and sweet potato family. This vegetable has a good number of antioxidants and beta carotene properties which boosts up the immunity of the body. It also contains many vitamins and minerals, which are beneficial for health.

Suran or Jimikand can be a little hard to cut due to its stony exterior. Thoroughly wash the yam after peeling to remove any dirt. The skin is tough and releases liquid which is sometimes itchy. So to avoid that I always grease my palms with oil before cutting it.

There are irritant properties in suran/Jimikand, thus the prevalent practice is to first boil it in either vinegar water, lemon or tamarind after cutting it. After that, you can enjoy it in different forms. To avoid itchy feeling in your throat make sure to cook it properly.

In this recipe, we are first boiling it in water along with lemon juice and turmeric and then later we are adding curd/yogurt to reduce the itchiness of this root veggie. This looks like a time taking process but believe me the end result is so satisfying and delicious. You may even compare this with mutton gravy.

My son loves this recipe and he thinks its paneer and eat it with paratha. I love to serve this recipe with roti and rice.

Do try other similar recipes :

• Jackfruit Curry
• Jackfruit Dry Veg
• Chicken Curry
• Arbi Curry
• Egg Curry
• Drumstick Curry
• Lauki Kofta Curry
• Punjabi chole Masala
• Dal Makhni
• Dalia Khichdi
• Masala Khichdi
• Methi Matar Malai
• Malai Kofta
• Punjabi Kadhi Pakora
• Lauki Kofta Curry
• Palak Paneer
• Paneer Butter Masala 

Preparation Time: 10min  ∏  Cooking Time: 30min  ∏  Servings: 3-4 persons

Level: Intermediate(Medium)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

For Boiling Suran

Step3: Take 4-5 glass of water in a deep pan and bring the water to boil. Add around 1/2 teaspoon turmeric powder, 1/2 tablespoon salt, and juice of 1 lemon.

Step4: Once water starts boiling, add the Suran pieces and let them boil for 5-8 mins or until it 80% cooked.

Step5: Once its soft, strain the water and let it cool down for 5-10 mins.

Step6: Heat 1 tablespoon mustard oil in a Kadhai or skillet over medium flame. Once the oil starts fuming, add chopped and boiled suran.

Step7: Shallow fry the suran pieces till light brown in color. Once done transfer it to a plate. Set aside

Step8: Heat the same pan on medium flame. If required add 1-2 tablespoon of mustard oil. Once the oil is hot enough add bay leaf, 1/2 tablespoon cumin seeds, 1/2 inch Cinnamon, 2 black cardamom and a pinch of asafoetida. Wait till seeds start crackling on low-medium flame.

Step9: Add finely chopped onion and saute over medium heat till onion turn light brown in color. It will take around 4-5 minutes.

Step10: Once the onions turn light brown add crushed ginger-garlic or paste along with chopped green chili. Saute for 2-3 minutes.

Step11: Now its time to add some dry spices so reduce the flame to low. Add 1/2 teaspoon turmeric powder, 2 teaspoon red chilly powder, 2 teaspoon coriander powder and some salt. Saute for 30 seconds.

Step12: Add chopped tomatoes, saute it for 4-5 minutes on medium flame. Keep stirring.

Step13: Reduce the flame to low and add 3-4 teaspoon curd. Mix it.

Step14: Keep stirring and saute well until the oil separates on medium-low flame. It will take around 3-4 minutes.

Step15: Now add fried suran pieces. Mix well with the masala and cook for 2-3 minutes on medium flame. Keep stirring.

Step16: Now add around 1 cup of water and Stir well. You may adjust the amount of water depending upon the consistency you like.

Step17: Cover the pan and let it boil on a medium flame for 3-4 minutes or until the suran is completely cooked. You may also add couple of slit green chilies at this time.

Step18: Once suran pieces are well cooked and soft add 1/2 teaspoon garam masala. Mix well and cook for 1 minute. Turn off the flame and garnish with fresh coriander leaves.

Step19: Suran ki sabji or Jimikand ki sabji or Yam curry is ready. Transfer to a serving bowl and serve hot along with roti or rice.

Tips:

• Adjust the chili and spices as required.
• Apply oil in palms before chopping suran to avoid iching.
• This recipe requires extra oil as compared to the regular curry. Also Using Mustard Oil for making this curry is highly recommended.
• Serve it hot with steamed rice.