I often served “Suran ki Sabji in Curd Gravy” with Steamed Rice or Indian breads like Roti or Paratha, a flavourful and unique Indian dish made from elephant foot yam (suran) cooked in a tangy and spiced yogurt (curd) gravy.
Ingredients:
- Suran: 250 gm
- Onion: 1 small
- Salt: 1 teaspoon
- Turmeric powder: half teaspoon
- Coriander powder: 1 teaspoon
- Chilli powder: 1 teaspoon
- Garam masala powder: half teaspoon
- Cumin seed: half teaspoon
- Ginger paste: 1 tablespoon
- Bay leaf: 1 no.
- Mustard oil/cooking oil: 4 tablespoon
- Curd: 2 tablespoon
- Fresh coriander: 2 tablespoon (chopped)
Preparation:
- Clean and peel off the suran, wash thoroughly.
- Chop them into cubes.
- Chop onion into small pieces.
Method:
- Take fry pan, heat oil till smoke appears; add cumin seed, bay leaf and sputter it for few seconds.
- Add chopped onion and ginger, stir fry for a minute for high flame.
- Add suran, salt, chilli powder and coriander powder.
- continue to fry on lower flame for 7-8 minutes or until 80% done.
- Add turmeric powder and beaten curd slowly, continue to stir it for couple of minutes.
- Add one forth cup of water. Stir continuously and bring it to boil, (Otherwise it will cuddle).
- Let it cook for another 4-5 minutes.
- Add Garam masala powder.
- Put off the flame and decorate with green coriander leaf.
- Suran sabji is ready to serve with any Indian bread or side dish.
Tip:
- You may garnish with lemon slices.
Sooran/suran/oal/jimikand (elephant yam) ki sabji in curd gravy by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.