This is one of the favourite veggies amongst traditional gujaratis.
A one pot meal which can be enjoyed on it's own or also with steam rice or phulka rotis .
Ingredients:
1) 250 grams suran also popularly known as elephant foot yam
2) sour curd approx 1 cup
3) Green chilly ginger paste 2 tsp
4) pinch of turmeric powder
5) 1/4 tsp Dhania coriander powder
6)1/2 tsp jeera or cumin seeds
7) pinch of Hing or asoefatida
8)red chilli powder 1 tsp
9) jaggery approx 2 tsp
10) salt to taste
11)oil 2 tsp
12)coriander for garnish
Method
Clean the suran peel the skin and steam it in cooker for 2 whistles.It should become little tender but not mushy
Take a kadhai and put oil in it on medium flame
Once oil is done do tempering with jeera and hing
After that add the chilly ginger paste and saute the same till oil starts separating.
At this point lower the flame and add turmeric powder and chilly powder and pour 2 cups of water in kadhai and let it boil on high flame for 3-4 minutes
Now add jaggery to it and let it simmer.
By the time this is done open the cooker and cut the suran into small square pieces
Sour curd needs to be beaten properly so that we can pour the same into our kadhai.
Let it boil fro 2-3 minutes on slow flame else curd will curdle on high heat.
Now put the suran in it and mix it.
Add coriander powder and let the veggie cook fro approx 5-7 minutes on slow flame.
With a lid on top.
After 5-7 minutes switch off the gas and add coriander to it for garnish.
You can serve this steaming hot or also at room temperature both taste good.
A one pot meal which can be enjoyed on it's own or also with steam rice or phulka rotis .
Ingredients:
1) 250 grams suran also popularly known as elephant foot yam
2) sour curd approx 1 cup
3) Green chilly ginger paste 2 tsp
4) pinch of turmeric powder
5) 1/4 tsp Dhania coriander powder
6)1/2 tsp jeera or cumin seeds
7) pinch of Hing or asoefatida
8)red chilli powder 1 tsp
9) jaggery approx 2 tsp
10) salt to taste
11)oil 2 tsp
12)coriander for garnish
Method
Clean the suran peel the skin and steam it in cooker for 2 whistles.It should become little tender but not mushy
Take a kadhai and put oil in it on medium flame
Once oil is done do tempering with jeera and hing
After that add the chilly ginger paste and saute the same till oil starts separating.
At this point lower the flame and add turmeric powder and chilly powder and pour 2 cups of water in kadhai and let it boil on high flame for 3-4 minutes
Now add jaggery to it and let it simmer.
By the time this is done open the cooker and cut the suran into small square pieces
Sour curd needs to be beaten properly so that we can pour the same into our kadhai.
Let it boil fro 2-3 minutes on slow flame else curd will curdle on high heat.
Now put the suran in it and mix it.
Add coriander powder and let the veggie cook fro approx 5-7 minutes on slow flame.
With a lid on top.
After 5-7 minutes switch off the gas and add coriander to it for garnish.
You can serve this steaming hot or also at room temperature both taste good.
