Jimikand Madra
Serving - 7
INGREDIENTS
Elephant foot yam - 400 grams
Oil - for frying
Curd - 500 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Sugar - 1/2 teaspoon
Ghee - 2 tablespoons
Cumin - 1 teaspoon
Dry red chili - 2
Cinnamon stick - 1
Green cardamom - 2 pods
Black cardamom - 1 pods
Cloves - 4 pods
Asafoetida - 1/8 teaspoon
Turmeric - 1/2 teaspoon
Cashews - 20 grams
Raisins - 20 grams
Coriander - 1 tablespoon
PRPARATION
- Take 400 grams elephant foot yam , cut in into cubes and transfer it into bowl.
- In a heated oil, deep fry diced yam until it turns lightly golden brown.
- In a mixing bowl, add 500 grams curd, 1 teaspoon salt , 1 teaspoon red chili , 1 teaspoon coriander powder , 1/2 teaspoon sugar and mix well.
- Heat 2 tablespoons ghee in a wok , add 1 teaspoon cumin, 2 dry red chili, 1 cinnamon stick, 2 pods green cardamon , 1 pods black cardamon, 4 pods cloves , 1/8 teaspoon asafoetida, 1/2 teaspoon turmeric and mix well
- Now, add 20 grams cashews, 20 grams raisins and cook for 1-2 minutes .
- Add prepared curd mixture stir and cook for a while.
- Now add fried elephant yam mix and cook for 3-5 minutes.
- Add 1 tablespoons chopped coriander and mix well.
- Remove the wok from heat
- Garnish it with coriander .
- Serve hot
