Suran Ki Sabzi
Serving - 6
Elephant foot yam - 700 grams
Oil - for frying
Cashews - 2 tablespoons
Water - 40 milliliters
Water - 2 tablespoons
Curd - 300 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Turmeric - 1/2 teaspoon
Mustard oil - 30 milliliters
Cardamom - 4 pods
Cloves - 4 pods
Black peppercorns - 10
Asafoetida -1/4 teaspoon
Cumin - 1 teaspoon
Garlic - 2 teaspoons
Ginger - 1 teaspoon
Onion - 70 grams
Green peas - 160 grams
Lemon juice - 1 teaspoon
Coriander - 1 tablespoon
PREPARATION
- Take 700 grams elephant foot yam and cut it into small pieces using a sharp knife.
- In a heated oil, deep fry diced yam until it turns lightly golden brown.
- Now, In a small bowl add 2 tablespoons cashews and 40 milliliters water.
- Soak for 30 minutes.
- Take soaked cashews, add 2 tablespoons water and transfer it into blender jar.
- Blend it into smooth paste.
- In a mixing bowl, take 300 grams curd, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1/2 teaspoon turmeric and blended cashews paste.
- Now whisk it well and combine all ingredients together.
- In a heavy bottom skillet, heat 30 milliliters mustard oil, let it smoke, then add 4 pods cardamom, 4 pods cloves, 10 black peppercorns, 1/2 teaspoon asafoetida, 1 teaspoon cumin and stir well.
- Then , add 2 teaspoon garlic, 1 teaspoon ginger and mix well.
- Add 70 grams onions and cook till it turns translucent.
- Then, add prepared mixture, mix once and cook for a while.
- Add fried yam, 160 grams green peas and give it a mix.
- Cover with lid and cook for 10-15 minutes.
- Remove the lid and stir well.
- Then, add 1 teaspoon lemon juice, 1 tablespoon coriander and mix well.
- Garnish with coriander.
- Serve hot.
