Suran Sabji

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 

Step 1: 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.

Step 2: Heat the ghee in a pan on medium heat. Once hot add cumin seeds and let them sizzle.

Step 3: Then add peanuts and slit green chili. Fry for a minute or until peanuts are roasted and have a slight color change.

Step 4: Now add boiled suran cubes, salt and pepper. Mix well and saute for 1-2 minutes.

Step 5: 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.

Step 6: Add cilantro and mix.

Step 7: 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.