Suran Chi Bhaaji/ Suran ki Sabzi/ Yams Curry
I am very well aware of the fact that this particular vegetable is not liked by all, especially kids. But not many are even aware that this "Tuber" is a Powerhouse of Nutrients. My memory of this vegetable was when our mother used it as a substitute for meat during auspicious month of Shravan.
Yams is a rich source of carbohydrate and energy for world's poorest regions. Nature has made sure that every living being on the planet gets perfect blend of nutrients even if its not affordable. Over a period of time, yams have been on growing demand in many of the American restaurants. Chefs have been adding yams to their delicacies to further accentuate the nutrition level of their dishes. Yams contain high carbohydrate, protein, vitamins, antioxidants, minerals, and dietary fibers. They are known to help the digestive system, being high in fiber, can be used for weight loss because of this, but have also other known benefits. They help reduce LDL (the bad cholesterol) and are thus good for heart health. They are effective against hypertension, apparently also have anti-ageing properties and help maintain the hormonal balance in women. Moreover, they are even credited with increasing the production of red blood cells.
In USA, sweet potato is usually confused with yam but they both are biologically distinct plants. The yam is the hardier tuber than compared to sweet potatoes and cassava.
My mother happened to mention about one more ritual that my grandmother used to perform during Diwali in their childhood. During Lakshmi Pujan my Naani used to make Suran ki Sabzi and Poori as a bhog for goddess Lakshmi and every member of the family had to eat it as a mandatory ritual. When questioned Naani about the real story behind this ritual, she mentioned that Yams being the hardy tuber, it could grow anywhere in any adverse conditions. The tuber could lie anywhere and not die, instead it will have a new vine sprouting which symbolizes prosperity and wealth. Yam basically symbolizes everlasting plenty and hence consumed during Lakshmi Pujan to maintain the plenitude for years to come.
Let's have a quick look at the recipe:
Ingredients:
Suran : Used frozen Suran approx. 250 gms
1 finely chopped Onion
1 tbsp Ginger Garlic Paste
1 tsp Mustard Seeds
1 tsp Turmeric Powder
1 tbsp Red Chilli Powder
1 tbsp Garam masala
1 tsp Jeera Powder
1 tsp Dhania Powder
2-3 Curry leaves
2-3 Kokum
2 tbsp Cooking Oil
1 tbsp Vaatan (Coconut/Onion mixture)* Optional
Coriander Chopped
Salt to taste
Preparation:
If using frozen suran then remove the required amount of pieces and soak it in warm water and keep it aside. If you feel the pieces are too big then you can dice them as per your preference. Make sure not to dice them too small.
Take a cooking pot and on medium flame add 2 tbsp of oil and once oil heats up add mustard seeds and wait for it to splutter.
Add curry leaves and once they start spluttering add onions. Let them cook and keep stirring in order to let them burn.
Once the onions turn soft add 1 tbsp of Ginger Garlic paste and mix it well.
After the onions turn brown start to add spices in the mentioned quantity. Add turmeric powder, red chilli powder, jeera powder, dhania powder and give it a good mix. Do not add garam masala at this point.
Add salt and mix all the ingredients well.
Once you start noticing the oil on the edges, add suran/yams and mix all well.
You can lower the flame on medium low. Add 1 cup of water and let it cook with pot covered.
Add water on the cover and let the curry cook in its steam. Once the water over the cover is evaporated remove the cover and mix all the ingredients well.
At this point add the "Vaatan" and mix the curry again. If you feel the curry seems dried up, add 1/2 cup of water and give it a good mix.
Make sure not to break the suran or smash it while mixing. Add Kokum to the mixture and cover it on low flame.
Suran/Yams have a tendency of being little itchy to the throat, adding Kokum removes the itchiness from Yams.
Open the lid and check with a spoon if the Suran/ Yams are cooked. Now at this point add "Garam Masala" and mix it well.
Garnish with coriander and serve with hot fulkas.
NOTE: Garam Masala can be added at any point of cooking process, but using it at the end of the process heightens the flavor of the dish to another level.
* Vaatan Process: Slice one onion and 1 cup grated coconut. In a pan add 1 tbsp oil and cook onion until they turn brown. Add 2 garlic pods to the same pan along with onion. Remove it in a plate and to the same pan add grated coconut on low flame. Keep stirring it continuously until it turns golden brown. Coconut cooks quickly so be sure the flame is not too high to burn it. In a mixer add all the ingredients, add coriander and 1/2 cup water and grind everything to fine paste. You can store this paste in freezer and use it as and when required. It is famously used in Maharashtrian cooking, especially cooking Chicken Curry, Goat Curry or even egg curry for that matter.
Yams is a rich source of carbohydrate and energy for world's poorest regions. Nature has made sure that every living being on the planet gets perfect blend of nutrients even if its not affordable. Over a period of time, yams have been on growing demand in many of the American restaurants. Chefs have been adding yams to their delicacies to further accentuate the nutrition level of their dishes. Yams contain high carbohydrate, protein, vitamins, antioxidants, minerals, and dietary fibers. They are known to help the digestive system, being high in fiber, can be used for weight loss because of this, but have also other known benefits. They help reduce LDL (the bad cholesterol) and are thus good for heart health. They are effective against hypertension, apparently also have anti-ageing properties and help maintain the hormonal balance in women. Moreover, they are even credited with increasing the production of red blood cells.
In USA, sweet potato is usually confused with yam but they both are biologically distinct plants. The yam is the hardier tuber than compared to sweet potatoes and cassava.
My mother happened to mention about one more ritual that my grandmother used to perform during Diwali in their childhood. During Lakshmi Pujan my Naani used to make Suran ki Sabzi and Poori as a bhog for goddess Lakshmi and every member of the family had to eat it as a mandatory ritual. When questioned Naani about the real story behind this ritual, she mentioned that Yams being the hardy tuber, it could grow anywhere in any adverse conditions. The tuber could lie anywhere and not die, instead it will have a new vine sprouting which symbolizes prosperity and wealth. Yam basically symbolizes everlasting plenty and hence consumed during Lakshmi Pujan to maintain the plenitude for years to come.
Let's have a quick look at the recipe:
Ingredients:
Suran : Used frozen Suran approx. 250 gms
1 finely chopped Onion
1 tbsp Ginger Garlic Paste
1 tsp Mustard Seeds
1 tsp Turmeric Powder
1 tbsp Red Chilli Powder
1 tbsp Garam masala
1 tsp Jeera Powder
1 tsp Dhania Powder
2-3 Curry leaves
2-3 Kokum
2 tbsp Cooking Oil
1 tbsp Vaatan (Coconut/Onion mixture)* Optional
Coriander Chopped
Salt to taste
Preparation:
If using frozen suran then remove the required amount of pieces and soak it in warm water and keep it aside. If you feel the pieces are too big then you can dice them as per your preference. Make sure not to dice them too small.
Take a cooking pot and on medium flame add 2 tbsp of oil and once oil heats up add mustard seeds and wait for it to splutter.
Add curry leaves and once they start spluttering add onions. Let them cook and keep stirring in order to let them burn.
Once the onions turn soft add 1 tbsp of Ginger Garlic paste and mix it well.
After the onions turn brown start to add spices in the mentioned quantity. Add turmeric powder, red chilli powder, jeera powder, dhania powder and give it a good mix. Do not add garam masala at this point.
Add salt and mix all the ingredients well.
Once you start noticing the oil on the edges, add suran/yams and mix all well.
You can lower the flame on medium low. Add 1 cup of water and let it cook with pot covered.
Add water on the cover and let the curry cook in its steam. Once the water over the cover is evaporated remove the cover and mix all the ingredients well.
At this point add the "Vaatan" and mix the curry again. If you feel the curry seems dried up, add 1/2 cup of water and give it a good mix.
Make sure not to break the suran or smash it while mixing. Add Kokum to the mixture and cover it on low flame.
Suran/Yams have a tendency of being little itchy to the throat, adding Kokum removes the itchiness from Yams.
Open the lid and check with a spoon if the Suran/ Yams are cooked. Now at this point add "Garam Masala" and mix it well.
Garnish with coriander and serve with hot fulkas.
NOTE: Garam Masala can be added at any point of cooking process, but using it at the end of the process heightens the flavor of the dish to another level.
* Vaatan Process: Slice one onion and 1 cup grated coconut. In a pan add 1 tbsp oil and cook onion until they turn brown. Add 2 garlic pods to the same pan along with onion. Remove it in a plate and to the same pan add grated coconut on low flame. Keep stirring it continuously until it turns golden brown. Coconut cooks quickly so be sure the flame is not too high to burn it. In a mixer add all the ingredients, add coriander and 1/2 cup water and grind everything to fine paste. You can store this paste in freezer and use it as and when required. It is famously used in Maharashtrian cooking, especially cooking Chicken Curry, Goat Curry or even egg curry for that matter.
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