• Suran Ki Sabzi
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INGREDIENTS


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

  1. Take 700 grams elephant foot yam and cut it into small pieces using a sharp knife.
  2. In a heated oil, deep fry diced yam until it turns lightly golden brown.
  3. Now, In a small bowl add 2 tablespoons cashews and 40 milliliters water.
  4. Soak for 30 minutes.
  5. Take soaked cashews, add 2 tablespoons water and transfer it into blender jar.
  6. Blend it into smooth paste.
  7. 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.
  8. Now whisk it well and combine all ingredients together.
  9. 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.
  10. Then , add 2 teaspoon garlic, 1 teaspoon ginger and mix well.
  11. Add 70 grams onions and cook till it turns translucent.
  12. Then, add prepared mixture, mix once and cook for a while.
  13. Add fried yam, 160 grams green peas and give it a mix.
  14. Cover with lid and cook for 10-15 minutes.
  15. Remove the lid and stir well.
  16. Then, add 1 teaspoon lemon juice, 1 tablespoon coriander and mix well.
  17. Garnish with coriander.
  18. Serve hot.