Suran / Jimikand / Elephant Foot Yam Kofta Curry …

Suran/Jimikand/Elephant Yam Kofta Curry..

Today I bring to you one of my Mom’s recipe which I love and can eat any time .. Suran Or Elephant foot Yam koftas tastes like lamb koftas or meatballs when cooked with the Spices used in Non-Vegetarian Cooking. Infact no one will miss non veg if served these delectable koftas and people will not stop wanting them again and again ..

Koftas originated from Middle East, it being a variation of the more known meatballs in the Western countries.
Koftas in India are usually served cooked in a spicy curry/gravy and are eaten with boiled rice or a variety of Indian breads. In Iran, Iraq and Azerbaijan, koftas are served with a spiced gravy, as dry variations are considered to be kebabs.

Here are some nutrient information of yam.

Elephant foot Yam is an edible tuberous plant and has the protein content same as in the potato.
It is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin C, Potassium and Manganese. The tubers are believed to have blood purifier property.
Yam generally has a lower glycemic index than potato.

THIS IS HOW i made it ..

Cook time : 30-45 mins
Serves : 4

For The Koftas
300 grams peeled , boiled and drained Elephant foot Yam /Jimikand ( Suran ) ( I used 1 pack frozen Yam from Indian store )
1-2 finely chopped green chillies
1 tsp finely grated ginger
1 tbs finely chopped cilantro / coriander
1 tsp Red chili powder
1 tsp Garam masala powder optional
1/4 cup Besan / gram flour
Salt as per taste
A pinch of Hing
Oil for deep frying

Method
Mash the boiled and drained yam well and add all the ingredients under kofta except for oil .
Mix well and make small oval or round balls and deep fry them in a frying pan .

For The Gravy

1 large onions
2 medium sized tomato
1 tbs ginger garlic paste
1 Bay leaf
4-5 cloves
2 whole black cardamom
1 inch cinnamon stick
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala powder
1 tsp red chilli powder
1 tsp jeera/cumin seeds
salt as per taste
1 tbs cooking oil
coriander/cilantro leaves for garnishing

Method
1. Grind onion, tomato, ginger garlic into a smooth paste.
2.In a big enough pan heat 1 tbsp oil and add jeera / Cumin seeds.
3.Once the jeera splutter add cinnamon , cardamom,cloves, bay leaf and let them bloom for a minute .
4.Add the ground paste . Saute till the raw smell goes off .
5.Now add salt, turmeric powder, half of red chili powder , coriander powder, garam masala powder and sauté till the oil separates..
6.Add water to get the required consistency of the gravy you want .
7.Reduce the heat and let the gravy boil for 10 mins on medium flame .
8.Once the required consistency of gravy is acquired switch the stove off .

Just before serving, arrange koftas in a serving bowl, pour hot gravy on top , garnish with finely chopped coriander leaves . Serve hot with steamed white or brown rice, chapathis, naan or parathas and a salad on the side to make it into a complete soul satisfying meal .

“Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

Here is another version of Jimikand / Elephant foot Yam curry by Sonal ….

Jimikand Curry By Sonal Gupta

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