Dahi suran ki sabji recipe for fasting

Suran ki sabji recipe for fasting, vrat – elephant foot yam is cooked with peanuts and yogurt. It is lightly spiced with green chilies only.

Suran is called Elephant foot yam in English. It is also known as ‘Jimikand’.

Suran is allowed during the vrat or upwas. Apart from this, other root vegetables are allowed like sweet potato, arbi and the most popular potatoes.

This recipe is again my mom’s recipe. She makes many different suran recipes whether it is for fasting or not. From all the recipes, my favorites are this suran sabji. suran khichdi and suran chips. I will share the chips recipe soon.

Here in USA, i rarely get my hands on the fresh suran. But you can find frozen yam cubes very easily. But I don’t find the frozen one that flavorful. Whenever I see the fresh one in my nearby Indian grocery store, I must buy it. But I think it is easily available in India.

Another way of making suran ki sukhi sabji is same as this potato sukhi bhaji. Just replace the boiled potatoes with boiled suran.

Suran is the root vegetable which gives itchy feeling in your throat if it is not cooked properly. to avoid the itchiness, it needs any sour ingredient (anything khatta) in the dish. This can be yogurt or lemon juice or tamarind.

In this suran ki sabji, yogurt is added. It will help you avoid the itchy feeling in your throat after eating.

Check out other sabji recipes for vrat
Sweet potato sabzi  //  Dahi aloo  //  Sukhi arbi  //  Aloo ki sabji

How to make Suran ki sabji recipe (Step by Step Photos):

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1) Peel the suran and cut into cubes. If not using right away then soak in the water. I have cut into ½ to ¾ inch cubes. While cutting and peeling the yam, many times it gives the irritation or itchy feeling to your hands, so grease your hands with oil and then continue.

2) Then take them into the pressure cooker, add enough water so they are submerged in the water. Cover with the lid, put the weight on and turn the heat on medium. Let it cook for 1 whistle only. I have cut into small cubes so one whistle was enough. So adjust the time accordingly. Drain the water and keep the boiled suran aside.

3) Heat the ghee in a pan on medium heat. Once hot add cumin seeds and let them sizzle.

4) Then add slit green chili. Saute for 30 seconds.

5) Add peanuts and with stirring constantly fry for a minute.

6) Then add boiled suran cubes and stir.

7) Add salt and pepper.

8) Mix well and saute for 2-3 minutes.

9) Now lower the heat and then add whisked yogurt. By lowering the gas heat, yogurt will not curdle.

10) Mix well.

11) Cook for 2-3 minutes. The gravy will becomes thick and will coat the suran pieces. I like it semi dry kind sabji, but if you like thin gravy, you can add little water.

12) Lastly add chopped coriander leaves and turn off the stove.

13) Stir well and sabji is ready to serve.

As it cools, this thick yogurt gravy will be coated to the suran, as you can see in the main photos.

Serving suggestion: This is usually made during vrat or fasting. On those days, it can be served with rajgira paratha or kuttu ka paratha. It can be also served with rajgira puri, kuttu ki puri or singhare ki puri.

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Suran ki sabji recipe

US measuring cups are used (1 cup = 240 ml)

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 2 servings

Author Kanan

Ingredients (1 cup = 240 ml)

• 250 grams or 2 cups Suran (Elephant foot yam or Jimikand) peeled and cubed
• 1 tablespoon Ghee (clarified butter)
• ½ teaspoon Cumin seeds
• 1 Green chili slit
• 1-2 tablespoons Peanuts
• Rock salt (sendha namak) to taste
• ¼ to ½ teaspoon Black pepper powder or to taste
• ½ cup Plain yogurt (dahi or curd) whisked
• 2 tablespoons Cilantro or coriander leaves chopped finely

Instructions

Preparation and cooking suran:

1. Peel the suran and cut into cubes.
2. If not using right away then soak in the water. I have cut into ½ to ¾ inch cubes.
3. While cutting and peeling the yam, many times it gives the irritation or itchy feeling to your hands, so grease your hands with oil and then continue.
4. Then take them into the pressure cooker, add enough water so they are submerged in the water.
5. Cover with the lid, put the weight on and turn the heat on medium.
6. Let it cook for 1 whistle or till it is soft and cooked. Drain the water and keep the boiled suran aside.

Making suran ki sabji recipe:

1. Heat the ghee in a pan on medium heat.
2. Once hot add cumin seeds and let them sizzle.
3. Then add slit green chili. Saute for 30 seconds.
4. Add peanuts and with stirring constantly fry for a minute.
5. Then add boiled suran cubes and stir.
6. Add salt and pepper. Mix well and saute for 2-3 minutes.
7. Now lower the heat and then add whisked yogurt. Mix well.
8. Cook for 2-3 minutes. The gravy will becomes thick and will coat the suran pieces.
9. Lastly add chopped coriander leaves
10. and turn off the stove.