This healthy yet flavorful suran sabji is super easy to make. There are no spice powders used in this sabzi, still, it tastes heavenly delicious.
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❤️About This Recipe
Suran is called Elephant foot yam in English. It is also known as ‘Jimikand’.
All the ingredients used in this sabji are suitable for Hindu fast (vrat), so it is safe to consume during upvas (if your family eats suran during vrat).
At home, we call this sabji ‘Suran nu Shaak’ in the Gujarati language.
This is no onion no garlic recipe.
Suran is the root vegetable that gives an 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 sabji, we are adding yogurt. So basically, this dish is dahi suran ki sabji.
🧾Ingredients
Here is the pic of the ingredients used in making the suran sabji recipe. You’ll need only 9 ingredients and 30 minutes to make this delicious dish.
- Suran: It is very rare that I find fresh suran in Indian grocery stores here in the USA. But you’ll always find the frozen sugar all year round. As you can see in the pic, I have used a frozen packet.
- Ghee: It adds richness and nice flavor to the sabji. You can use oil.
- Peanuts: I have used whole peanuts. But by mistake I have shown crushed peanuts in the pic above, please forgive me.
- Green chili and Black pepper: Adjust the amount of these two as per your liking hot and spice level.
- Rock salt (Sendha namak): I have made this during vrat, so I have used rock salt. But you can use regular table salt if making on the non-fasting day.
👩🍳Step By Step Photo Instructions
1) Take the required amount from the frozen suran cubes packet. No need to defrost.
2) Take them into a pressure cooker, add enough water that cubes are submerged into the water. Cover with the lid and put the weight on. Cook for 1 whistle only on medium heat. Let the pressure go down by itself and open the lid. Drain the water.
3) Heat the ghee in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
4) Then add peanuts and slit green chili. Fry for a minute or until peanuts are roasted and have a slight color change.
5) Now add boiled suran cubes, salt and pepper.
6) Mix well and saute for 1-2 minutes.
7) Now lower the heat and add yogurt.
8) Mix immediately to avoid curdling. Simmer for about 3-4 minutes or until gravy thickens and coats the suran cubes.
9) Add cilantro and mix.
10) By the time you are done cooking, all the gravy is absorbed by the suran and you’ll get semi-dry sabji. As suran sabji cools down, you’ll have no gravy left (as you can see in the main pic).
💭Expert Tips
- If using fresh suran then while peeling and cutting process it may give the itchy feeling to your hands. So to avoid that please grease your palm lightly with oil and continue.
- Always lower the heat first and then add yogurt. If yogurt is added to the hot pan then it may curdle and separate.
- If making on the non-fasting day and want to add spice powders, then you can ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, ½ teaspoon coriander powder and ¼ teaspoon garam masala. This gives a nice flavor to the suran sabji.
🍽 Serving Ideas
- During the vrat, this suran sabji can be served with kuttu ki puri, rajgira puri or singhare ki puri. It can be served with rajgira paratha or kuttu paratha.
- On non-fasting day, this suran sabji is served with rotli.
Check Out Other Suran Recipes
- Suran khichdi
- Suran chips
PS Tried this suran sabji recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback!
📋 Recipe Card
Suran Sabji
Ingredients
- 250 grams or 2 cups Suran (Elephant foot yam or Jimikand)
- 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
- ½ cup Plain yogurt (dahi or curd) whisked
- 2 tablespoons Cilantro or coriander leaves chopped finely
Instructions
- Take suran pieces into a pressure cooker, add enough water that cubes are submerged into the water. Cover with the lid and put the weight on. Cook for 1 whistle only on medium heat. Let the pressure go down by itself and open the lid. Drain the water.
- Heat the ghee in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
- Then add peanuts and slit green chili. Fry for a minute or until peanuts are roasted and have a slight color change.
- Now add boiled suran cubes, salt and pepper. Mix well and saute for 1-2 minutes.
- Now lower the heat and add yogurt. Mix immediately to avoid curdling. Simmer for about 3-4 minutes or until gravy thickens and coats the suran cubes.
- Add cilantro and mix.
- By the time you are done cooking, all the gravy is absorbed by the suran and you’ll get semi-dry sabji. As it cools down, you’ll have no gravy left.
Notes
- If using fresh suran then while peeling and cutting process it may give the itchy feeling to your hands. So to avoid that please grease your palm lightly with oil and continue.
- Always lower the heat first and then add yogurt. If yogurt is added to the hot pan then it may curdle and separate.
- If making on non-fasting day and want to add spice powders, then you can ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, ½ teaspoon coriander powder and ¼ teaspoon garam masala. This gives a nice flavor to the suran sabji.
- Suran is the root vegetable that gives an 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 sabji, we are adding yogurt.
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