Suran Sabji ,Dahi wali suran ki sabzi,Yam Yoghurt Curry

Suran/Yam/Jimikand/Elephant foot yam – is an edible tuberoot. It is high on carbs and is a very good source of potassium, proteins, vitamins,fiber and antioxidants. Very high in omega 3 fatty acids.

 

Suran/Yam/Jimikand/Elephant foot yam – is an edible tube, but is different from sweet potato, though people  often confuse between the two. It is high on carbs and is a very good source of potassium, proteins, vitamins,fiber and antioxidants. Very high in omega 3 fatty acids.

Normally when i get yam I end up making suran kaap (yam chips) or suran fasting cutlet,suran rassa bhaji marathi style,suran thalipeeth or north style yam curry.

Todays  recipe is a tasty dish made using dahi (yoghurt) .

This is more of a  semi dry consistency .if you want a curry consistency than increase quantity of dahi by 2 tbsp and add 1/4 cup of water and simmer sabji till you get a gravy consistency




Recipe source :maayeka .com

Ingredients
400 gram Yam / Suran
2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
3 tbsp Yogurt / Dahi
3/4 tsp Turmeric Powder / Haldi Powder
2 tsp Red Chilli powder / Laal mirch powder
2 tsp Coriander Powder / Dhaniya Powder
1.5 tsp Mango Powder / Amchoor Powder
1/3 tsp Garam Masala Powder
1 tsp Salt / Namak
1 tbsp lemon/tamarind juice



Method:
1.Apply oil on your hands, scrub the yam under running water, remove the skin with a sharp knife and cut into 1 inch cubes.  Don't forget to grease your hands otherwise they may get itchy due to the yam's skin.


2. This is an important step. Yam has some juices which are irritant in nature these need to be neutralized before consumption. A good way to remove any natural irritant is by using tamarind juice /lemon juice in the preparation. Hence follow this step without fail. Sprinkle salt on yam pieces & apply tamarind juice/lemon juice uniformly to coat the yam slices


3.  Boil till done, or pressure cook with 2 glasses of water for 1 whistle on medium heat.
Drain and keep aside


4. Heat oil or ghee in a pan and add cumin and carom seeds. When the seeds turn golden in color then add asafoetida and clove powder. Add turmeric and add the boiled yam pieces. Stir and then add all the dry spices, mix and then add whipped yogurt. Mix gently.

5.Allow it cook on slow heat for about 5 minutes - stir 2,3 times in between.


6 Add chopped fresh coriander and serve .
tips
if you want a curry consistency than increase quantity of dahi by 2 tbsp and add 1/4 cup of water and simmer sabji till you get a gravy consistency