Suran Sabji Recipe
Crafting this nutritious and flavorful suran sabji is incredibly simple. Despite the absence of spice powders, the dish boasts a heavenly and delicious taste.
Ingredients
- 250 grams or 2 cups Suran (Elephant foot yam or Jimikand)
- 1 tablespoon Ghee (clarified butter)
- ½ teaspoon Cumin seeds
- 1 Green chili slit
- 1-2 tablespoons Peanuts
- Rock salt (sendha namak) to taste
- ¼ to ½ teaspoon Black pepper powder
- ½ cup plain yogurt (dahi or curd) whisked
- 2 tablespoons Cilantro or coriander leaves chopped finely
Instructions
- Take suran pieces into a pressure cooker, add enough water that cubes are submerged into the water. Cover with the lid and put the weight on. Cook for 1 whistle only on medium heat. Let the pressure go down by itself and open the lid. Drain the water.
- Heat the ghee in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
- Then add peanuts and slit green chili. Fry for a minute or until peanuts are roasted and have a slight color change.
- Now add boiled suran cubes, salt and pepper. Mix well and saute for 1-2 minutes.
- Now lower the heat and add yogurt. Mix immediately to avoid curdling. Simmer for about 3-4 minutes or until gravy thickens and coats the suran cubes.
- Add cilantro and mix.
- By the time you are done cooking, all the gravy is absorbed by the suran and you’ll get semi-dry sabji. As it cools down, you’ll have no gravy left.
Notes
- If using fresh suran then while peeling and cutting process it may give the itchy feeling to your hands. So to avoid that please grease your palm lightly with oil and continue.
- Always lower the heat first and then add yogurt. If yogurt is added to the hot pan then it may curdle and separate.
- If making on non-fasting day and want to add spice powders, then you can ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, ½ teaspoon coriander powder and ¼ teaspoon garam masala. This gives a nice flavor to the suran sabji.
- Suran is the root vegetable that gives an itchy feeling in your throat if it is not cooked properly. to avoid the itchiness, it needs any sour ingredient (anything khatta) in the dish. This can be yogurt or lemon juice or tamarind. In this sabji, we are adding yogurt.
Nutrition
Calories: 263kcalCarbohydrates: 37gProtein: 6gFat: 9gSaturated Fat: 4gCholesterol: 20mgSodium: 546mgPotassium: 1115mgFiber: 5gSugar: 5g
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