Sooran/suran/oal/jimikand (elephant yam) ki sabji in curd gravy

Ingredients:

• Suran: 250 gm
• Onion: 1 small
• Salt: 1 teaspoon
• Turmeric powder: half teaspoon
• Coriander powder: 1 teaspoon
• Chili 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:

1. Clean and peel off the suran and, wash thoroughly.
2. Chop them into cubes.
3. Chop onion into very small pieces.

Method:

1. Take fry pan, heat oil till smoke appears.
2. Add cumin seed, bay leaf and sputter it for few seconds.
3. Add cut onion and ginger and stir it.
4. Add suran, salt, chili powder and coriander powder.
5. Fry on low flame till done.
6. Add turmeric powder, stir properly.
7. Add beaten curd slowly at low heat.
8. Add one forth cup of water. Stir continuously and bring it to boil, (Otherwise it will cuddle).
9. Let it cook for another 4-5 minutes.
10. Add Garam masala powder.
11. Put off the flame and decorate with green coriander leaf.
12. 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.