INGREDIENTS
- 350-500 gms Suran (elephant foot yam, jimikand)
- 1 tbsp ginger, crushed
- 1 tbsp garlic, paste
- Chilies, cut
- 1 tbsp crushed pepper
- Coriander seeds, crushed
- 1 tbsp cumin powder
- 1 tbsp Shilpa’s Masala Mill Kashmiri chili powder
- 1 tbsp black pepper powder
- ½ tsp Shilpa’s Masala Mill garam masala
- 1 tbsp Kasuri Methi
- Lemon juice
- 1-2 Tomato, puree
- 1 med Onions, grated
- Salt to taste
- ¼ cup Green peas
- Chilies
- ginger julienne
- Coriander
- 1-2 tsp Dahi
INSTRUCTIONS
Oil your hands with coconut oil before handling the Suran to avoid itching.
Peel, wash, and thick grate the Suran. Keep aside.
Heat oil in a pan.
Add onions and fry for 2-3 mins.
Add ginger garlic and green chilly.
Fry for 1-2 mins.
Add powdered masalas, salt and continue to bhunao the mixture (add little water from time to time in case the masala starts to burn).
Add tomato purée and continue to fry until oil separates on surface.
Add Dahi and fry.
Add Suran, peas, and bhunao for few more mins.
Add enough water to cook the kheema.
Cover and cook on low flame until Suran is cooked. Adjust seasoning if required.
Add coriander, julienne ginger and few more slices of chillies.
Fry until desired consistency.
And you are done, your delicious vegetarian Suran ka kheema is ready.
Serve hot with naans or phulkas.
NOTE
You can eat a very small portion of the uncooked yam to check if the yam is causing itchiness to the throat. If so apply salt and tamarind paste to the yam and leave aside for half-hour.
SPICE LEVEL: 🌶🌶
